Then, when I do get to meet people like Kimberly and let my cooking creative self run wild, I realise that this IS the right thing for me, and I’m so happy that I get to spend time around such creative people, and obviously, so much food. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. 300 gms butternut pumpkin, diced; 2-3 tbsp olive oil; 1 cup quinoa; Seeds from ½ pomegranate It’s a great substitute or addition. Site design by Lauren, built by Ben. Drizzle with olive oil and sprinkle with cumin, rosemary, salt and pepper. Make sure this account has posts available on Made this as an entree for 2 people and served it on a bed of fresh romaine, Loved it! Our Low FODMAP Roasted Pumpkin Quinoa Salad is hearty enough for a main dish at lunch, or add a small amount of roasted meat, chicken, fish or tofu for dinner. Kimberly’s take on this delicious salad here. Method. I look forward to the next time very much! We call them all pumpkin in Australia rather than squash. If you’ve never tried quinoa, give the recipe below a try. Method. Made this salad for guests last night, was enjoyed by everyone! Join thousands of other passionate foodies today and get your FREE copy of our 20+ page vegan starter guide, with 7 exclusive recipes! 15 minutes. xx. Can you suggest any alternatives? We love this salad. I'm here to show you how simple, delicious and amazing a vegan lifestyle can be! Fresh Thanksgiving Salad with Fluffy Quinoa, Pomegranate and Toasted Hazelnuts Whether you’re serving it as a side for Thanksgiving or as the main dish in the days leading up, this pumpkin, quinoa and pomegranate salad is sure to be a gorgeous, vibrant addition to any menu. Once cooked remove and set aside. Preheat the oven to 200’C. Thanks so much for the sweet comment Natalia! Cooking time will vary depending on the size of your pumpkin chunks. Where I live, I have never seen or heard of this pumpkin, and this information would be very helpful. Last month, I met up with the beautiful Kimberly from “The Little Plantation” and we had the most fun morning cooking, shooting and chatting together! Combine and then garnish. Your email address will not be published. The pumpkin should feel almost crisp on the outside and moist on the inside. This should take about 15 minutes over a medium flame. Definitely want to try this out :). Privacy Policy | Disclosure | Sharing Policy | Disclaimer, Marinated Pumpkin Quinoa and Pomegranate Autumn Salad. This Pumpkin & Pomegranate Quinoa Salad is such a gorgeous autumn salad that makes lovely leftovers. Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. Living in Switzerland and blogging in English, I sometimes feel like I haven’t really integrated in the Swiss blogging community, and I can’t really integrate in the British one, because I’m not physically around to meet people and collaborate. Spread out in a single layer and roast for 25 minutes or until cooked through. How lovely is to see the same dish and recipe on 2 different but so beautiful places! It was so much fun to collab and see two different kinds of photos come out of the same day! Add to a serving plate. Xx. This is so inviting! The quinoa is dressed with are lots of herbs and spices; mint, coriander, sumac, lemon and its all topped with pomegranates, pepitas and hazelnuts – whats not to love…eval(ez_write_tag([[336,280],'littlebigh_com-medrectangle-4','ezslot_5',102,'0','0'])); Some other quinoa favourites: Quince, pumpkin, eggplant quinoa salad,    A big bowl of green goodness. Stir and/or shake in the airtight container until the pumpkin is fully covered with the marinade, close the container if you haven't already and place in the fridge overnight. Once done, drain away the excess water and set aside. You may find quinoa a welcome addition to your grocery list! Blogging can definitely be isolating its a good job everyone is so lovely in the online community. Tip 1: You can use sweet potato or butternut squash instead of pumpkin if you wish. It’s great to see the same dish in two different styles! It won’t make too much difference. I’m experiencing sοme smal security issues ԝith The recipe is really lovely, can’t wait to give a try to ‘like this marinated pumpkin’! I added some sweet potato as well. This is a perfect lunchbox salad, infact I just chopped up a pumpkin tonight and it is marinating now in the fridge ready for tomorrow! It is isn’t it. Do you have any solutions? © Copyright Protected To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. This just cannot go wrong. Serves 4. Hi I'm Lauren! Reconnect on plugin Settings page. Required fields are marked *. Your email address will not be published. :) xxx, That’s so sweet Anna, thank you so much!! Thank you for a wholesome recipe. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips. I use both the seeds from inside the pumpkin and the green ones from the shop. I’m a huge quinoa fan and given the chance I would eat it everyday! Add the hazelnuts to a tea towel and rub with your hands to remove most of the skins. Cover and bring to the boil. Can’t wait to try this recipe! Save my name, email, and website in this browser for the next time I comment. Peel and remove the seeds from the pumpkin. Combined with fresh herbs and nuts and fresh, juicy pomegranate seeds, this is a … I am so happy that today I get to share this DELICIOUS recipe with you! Mix until nicely combined then pour over the pumpkin. I spend a lot of my days on my own and every now and then I feel a bit sad and wonder if blogging is really for me. Finely chop the mint and coriander add to the quinoa along with the olive oil, lemon juice, sumac and salt and pepper. Then roughly chop. Looks wonderful perfect salad to take to work in my lunch box too, Im always looking for ideas for that. Your email address will not be published. Cut pumpkin into chunks and place on a lined baking tray with the onion  Add the remaining ingredients and toss to coat. Thanks so much for coming to cook with me. Spread out in a single layer and roast for 25 minutes or until cooked through. Cut the pumpkin into dice-sized cubes and place in an airtight container. my ⅼatest website аnd I would like tօ find somеtһing more :) Great job, and don’t give up blogging, you are awesome at it and your pictures are just fab! I hope that helps :), Your email address will not be published. I’ve made it at least 4 times. thanks for the feedback, I’m happy to hear you loved it. The use pearled barley or buckwheat instead! Definitely recommend! Preheat oven to 220 degrees C (425 degrees F). If you already have some cooked quinoa this is the perfect way to use it. Add the pumpkin and toss gently. So crunchy and flavoursome, I added lemon zest as well as lemon juice for that extra zing. Cut the pumpkin into 1 inch-sized cubes and place in an airtight container. The pumpkin is roasted with red onion, cumin, coriander, fennel seeds and maple. xx. Once cooked fluff with a fork and add to a large bowl. Hi Lauren! Oh yum, this looks so tasty and so colourful as well! more…, or your pumpkin of choice (about 3 cups of chopped pumpkin). Thank you so much Lorin, I love the idea of adding rocket and you are right, it can be made in advance and kept in the fridge. I left out coriander because I hate it and used 50/50 pumpkin & sweet potato because I had to use the sweet potato. If you already have some cooked quinoa this is the perfect way to use it. Tip 5: Find quinoa too expensive? Don’t forget to head over to The Little Plantation and check out Kimberly’s take on this autumnal pumpkin salad! It’s so good to see different takes from the day (yours and hers), and both are just as beautiful and awesome!!! Thanks for the feedback, I really appreciate it. © LAUREN CARIS COOKS. I do love that zing. Next combine it with the quinoa, coriander, nuts and seeds and pomegranates. Place quinoa and stock into a small saucepan, bring to the boil, reduce heat and cook over low heat until the liquid has been absorbed, approx. The little flavour bursts from fennel seeds, zing from the mint & creamy ness of pumpkin.