Pumpkin and Quinoa Salad

A nice, little and easy side dish the whole family will enjoy. Because it taste so good they might not even realize its good for them either.

A nice, little and easy side dish the whole family will enjoy. Because it taste so good they might not even realize its good for them either.

serves
4
time needed
prep cook
ingredients
6
difficulty
Easy
rating (click to rate)
3.5 based on 2 ratings, click to rate

Ingredients

  • 2 cups Pumpkin cubed
  • 1 Onion diced
  • 1 cup Mushroom sliced
  • 1 cup Quinoa
  • 2 cups Chicken Stock (you can use water)
  • Sliced Almonds to serve


Method

  1. Preheat oven to 200 degrees.
  2. Cut and diceĀ pumpkin, place on a lined baking tray and dry bake for 20 minutes.
  3. While pumpkin is baking prepare remaining ingredients.
  4. PlaceĀ quinoaĀ in saucepan and pourĀ chicken stockĀ in. Bring to the boil, once boiled reduce heat to low. Stir occasionally allowing to cook until liquid is absorbed, approximately 10-15 minutes.
  5. Heat a frypan with 1 tablespoon oil and add onion and mushrooms, over a high heat stir until mushrooms and onion are soft and starting to brown.
  6. Place cooked quinoa in bowls top with pumpkin pieces, add a scoop of mushroom mix to each bowl also then sprinkle with sliced almonds.
  7. Serve on it's own or with a steamed chicken breast on top.

Notes

Recipe Hints and Tips:

  • Pumpkin Quinoa SaladĀ is not suitable for freezing. Keep refrigerated in an air tight container for up to 4 days.

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