This week we’re dusting off our yummiest pumpkin recipes and getting ready for Halloween. Our beautiful, seasonal Harvest Quinoa Salad can be a lot of fun for a Halloween party if you can find black quinoa to make it with. Aside from its looks, it is rich in vitamins A & C, and quinoa provides complete protein for a perfect meal. And It’s delicious.
- 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.
- 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
Ann's Tips and Tricks
Try this with other Fall root veggies like parsnips or golden beets. Use our Basic Quinoa recipe for all three colors of quinoa, white, red and black – they all cook the same way.