Autumn finds this quinoa and roasted butternut salad with every fall ingredient. Not only is it good for being a complex carbohydrate, it is also much easier to prepare than regular rice. We suggest this quinoa salad with every autumn ingredient available and also something special: pomegranate.
1 pack Pumpkin cubes Sapori del Mio Orto 500 gr
4 tablespoons of olive oil
120 gr quinoa
450 ml vegetable broth
50 gr dried cranberries
50 gr chopped fresh parsley
50 gr thinly sliced shallot
60 gr roasted salted pumpkin seeds
60 gr feta cheese
60 gr fresh pomegranate seeds
Salt and pepper
Preheat the oven to 180 ° C. Line a baking sheet with parchment paper, arrange the pumpkin on the baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, stirring occasionally.
Heat the remaining extra virgin olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Add the vegetable broth and a pinch of salt. Bring the mixture to a boil. Lower the heat to low and cover the pan; cook for 10-15 minutes, or until the quinoa has absorbed all the liquid. Remove the pan from the heat and let the quinoa rest covered for 5 minutes. Shell with a fork.
Transfer the quinoa to a large bowl. Gently combine the pumpkin, cranberries, parsley, shallots, pumpkin seeds, feta and pomegranate seeds. Season with salt and pepper to taste. Sprinkle the mixture with pomegranate molasses.
… and enjoy your meal!