Harvest Quinoa Salad | Cook For Your Life

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Harvest Quinoa Salad

Name: Harvest Quinoa Salad
Prep time: 20

(3 votes, average: 4.70 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This beautiful, seasonal and nutritious Quinoa Salad can be a lot of fun for a Harvest party. It is rich in vitamins A & C, and quinoa provides complete protein for a perfect... meal. And It’s delicious.

1½ cups butternut or kabocha squash, cut into ½-inch chunks
1½ cups carrot, cut into ½-inch chunks
1½ cups sweet potato, cut into ½-inch chunks
1 teaspoon olive oil
Salt, to taste
2 teaspoons fresh thyme leaves
2 cups cooked Basic Quinoa
2 medium shallots, halved and sliced
½ cup toasted hulled pumpkin seeds (pepita), divided
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper, to taste

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Nutrition Facts

Calories

403 cals

Fat

16 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

8 g

Carbohydrates

54 g

Sugar

5 g

Fiber

8 g

Protein

13 g

Sodium

450 mg

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Toss the squash, carrot and sweet potato with 1 teaspoon of olive oil, a generous pinch of salt and thyme. Spread in a single layer onto the prepared baking sheet. Bake for 30 minutes, then turn the vegetables and add the shallots to baking pan, and roast for another 15 minutes.
Meanwhile, blend half the pumpkin seeds with the 3 tablespoons of olive oil, lemon juice, salt and pepper. Stir into the cooked quinoa.
When the vegetables are done, let cool slightly, then add to the quinoa with the remaining pumpkin seeds. Mix well, serve warm or at room temperature.

Chef Tips

Try this with other Fall root veggies like parsnips or golden beets. Use the Basic Quinoa recipe for all three colors of quinoa, white, red and black – they all cook the same way.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society