Pumpkin, Arugula & Quinoa Salad
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 8
Ingredients
- 1/2
- sugar pumpkin, peeled, seeded and cubed (about 4 cups/1 L)
- 1/4 cup
- olive oil
- 60 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1 cup
- quinoa, uncooked
- 250 mL
- 2 cups
- reduced sodium chicken broth
- 500 mL
- 1/2
- red onion, sliced paper-thin
- 4 cups
- baby arugula
- 1 L
- 1/2 cup
- crumbled goat cheese
- 125 mL
- 1/2 cup
- roasted pepitas (hulled pumpkin seeds)
- 125 mL
- 1 tbsp
- pepper to taste
- 15 mL
Directions
Step 1
Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss pumpkin with 1 tbsp (15 mL) olive oil and the salt and pepper. Roast, stirring occasionally, until pumpkin is golden and tender when pierced with a fork, about 15 min. Set aside.
Step 2
In a medium saucepan, combine quinoa and broth. Bring to a boil, reduce heat to a simmer, cover and cook 15 min. or until most of the liquid has been absorbed. Remove from heat and keep covered for 15 min., then fluff with a fork.
Step 3
In a large shallow serving bowl, combine quinoa with roasted pumpkin and any juices from the baking sheet. Drizzle with remaining oil. Toss with onion, arugula and crumbled goat cheese. Sprinkle with pepitas and pepper.
Tips
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Nutritional Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 240
- Fat:
- 14 g
- Saturated Fat:
- 3 g
- Carbs:
- 20 g
- Fibre:
- 3 g
- Cholesterol:
- 10 mg
- Protein:
- 9 g
- Sodium:
- 350 mg