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–+ servings
A spoonful of pumpkin Quinoa Saald.

Pumpkin Quinoa Salad

Gari
Pumpkin Quinoa Salad is a rich and delicious salad filled with delicious fall flavors. It is made with roasted pumpkin, quinoa, feta, pomegranate seeds, lettuce, and walnuts and drizzled with the most delicious Balsamic Dressing. It is gluten-free and vegetarian, and it can also be made vegan.
5 from 1 vote
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Prep Time 10 mins
Cook Time 40 mins
Resting Time: 10 mins
Total Time 1 hr
Course Side Dish
Cuisine American, British
Servings 6 people
Calories 410 kcal

Equipment

Instant Pot
Mixing Bowl

Ingredients
  

  • 1.5 cup Water
  • 1 cup Quinoa
  • ½ cup Cherry Tomatoes
  • 2-3 Green Onion sliced
  • 1 cup Lettuce or Arugula
  • 1-2 Beets cooked

Roasted pumpkin:

  • 1 medium Pumpkin
  • 1 tablespoon Olive Oil

Dressing

Add-Ons

Instructions
 

Roast Pumpkin:

  • Preheat the oven to 400°F for 15-20 minutes. Meanwhile, cut the pumpkin. ,
    Remove the top and bottom of the pumpkin and remove the skin. Cut the pumpkin in half and then remove the seeds. Then cut the pumpkin into bite-sized pieces.
  • Place diced pumpkin in a baking tray and drizzle oil. Mix until the pumpkin is well coated in oil. Then, bake at 400°F for 25-30 minutes until fork tender and a little charred in color.
    Once the pumpkin is roasted. Remove them from the oven and keep ithem aside.

Cook Quinoa:

  • Add Quinoa and water to an Instant Pot. Stir and close the lid. Pressure cook at High for 1 minute. Let the pressure release naturally or Quick Release after 10 minutes by turning the vent to the venting position.

Dressing:

  • Add extra virgin olive oil, balsamic vinegar, red wine vinegar or lemon juice, mustard, garlic powder, and salt & papers. Whisk the ingredients until well combined.

Serving:

  • In a salad bowl, add cooked quinoa. Add roasted pumpkin, lettuce, cooked beets, green onion, tomatoes, walnuts, pumpkin seeds, and pomegranate seeds. Drizzle balsamic dressing and mix. Garnished with feta cheese, and enjoy!

Video

Notes

TIPS
  1. Roast the pumpkin instead of boiling it. When you roast, pumpkin will turn extra sweet and add a beautiful charred flavor.
  2. The dressing gets mixed well when the quinoa is warm and not hot. So add quinoa when it is a little cooled down and not hot.
  3. You can also make a dressing with apple cider vinegar instead of balsamic vinegar. When using apple cider, mix 1 tablespoon of honey into the dressing.
  4. You can pressure cook beets or roast the beets in the oven. Cooked beets taste much better in the salad.
  5. For crunch, add lots of nuts like pumpkin seeds, walnuts, etc.
STORAGE
You can make this Pumpkin Quinoa Salad in advance and store it in the refrigerator in an airtight container. The salad stays fresh for 1-2 days in the refrigerator. The salad tastes best when served cold and not hot.
WHAT TO SERVE IT WITH?
This salad is so good that it tastes great as it is. But you can also pair it by serving it at a Thanksgiving dinner with mashed potatoes, cranberry sauce, green beans, etc.
Nutrition Facts
Pumpkin Quinoa Salad
Serving Size
 
1 grams
Amount per Serving
Calories
 
410
Calories from Fat 279
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
10
g
Sodium
 
69
mg
3
%
Potassium
 
433
mg
12
%
Carbohydrates
 
28
g
9
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
10
g
20
%
Vitamin A
 
122
IU
2
%
Vitamin C
 
5
mg
6
%
Calcium
 
55
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pumpkin quinoa salad,, quinoa salad, quinoa salad with pumpkin
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