Pumpkin, Arugula & Quinoa Salad
Prep Time
Serves
Cooking Mode
½ sugar pumpkin, peeled, seeded and cubed (about 4 cups/1 L)
¼ cup olive oil
½ tsp each salt and pepper
1 cup quinoa, uncooked
2 cups reduced sodium chicken broth
½ red onion, sliced paper-thin
4 cups baby arugula
½ cup crumbled goat cheese
½ cup roasted pepitas (hulled pumpkin seeds)
1 tbsp pepper to taste
½ sugar pumpkin, peeled, seeded and cubed (about 4 cups/1 L)
¼ cup olive oil
½ tsp each salt and pepper
1 cup quinoa, uncooked
2 cups reduced sodium chicken broth
½ red onion, sliced paper-thin
4 cups baby arugula
½ cup crumbled goat cheese
½ cup roasted pepitas (hulled pumpkin seeds)
1 tbsp pepper to taste
Directions
1Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss pumpkin with 1 tbsp (15 mL) olive oil and the salt and pepper. Roast, stirring occasionally, until pumpkin is golden and tender when pierced with a fork, about 15 min. Set aside.
2In a medium saucepan, combine quinoa and broth. Bring to a boil, reduce heat to a simmer, cover and cook 15 min. or until most of the liquid has been absorbed. Remove from heat and keep covered for 15 min., then fluff with a fork.
3In a large shallow serving bowl, combine quinoa with roasted pumpkin and any juices from the baking sheet. Drizzle with remaining oil. Toss with onion, arugula and crumbled goat cheese. Sprinkle with pepitas and pepper.
Tips
1
Pepitas can be found in the bulk section of your Sobeys and IGA stores. Hulled sunflower seeds can be used instead of pepitas. If sugar pumpkins are not in season, use an equal amount of butternut squash.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
