Roasted Pumpkin With Quinoa Dates And Sage Recipes

ROAST PUMPKIN QUINOA SALAD WITH FETA

Roast Pumpkin Quinoa Salad with Feta image

Roast Pumpkin Quinoa Salad with Feta, beetroot, mixed green leaves, and toasted sunflower and pumpkin seeds drizzled with a light balsamic vinegar and honey dressing, a healthy and nutritious salad that makes a fantastic side dish or even a meal on its own. A great packed lunch option or a light dinner.

Provided by Daniela Apostol

Categories Salad

Time 45m

Number Of Ingredients 9

Ingredients

1/2 cup quinoa
1 small pumpkin ((2 cups cubed pumpkin))
1/2 cup cubed feta
3 cooked beetroot
3 tbsp pumpkin and sunflower seeds
a handful of mixed green leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey

Steps:

Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
Peel and cube the pumpkin, spray cooking oil over a roasting tray, and spread the pumpkin cubes over. Spray again with oil.
Roast for 30-40 minutes until soft.
Meanwhile, place the quinoa in a pan, add 2 cups of water and cook according to the packet instructions.
Drain the water, and leave to cool.
In a large bowl, add the mixed salad leaves, quinoa, pumpkin, feta, cubed beetroot and mix.
Heat up a pan, add the seeds, and toss for about a minute or so.
Spread the seeds over the salad.
To make the dressing, mix the olive oil, balsamic vinegar and honey, and drizzle over the other ingredients. Toss well and enjoy cold from the fridge.

Nutrition Facts : Calories 368 kcal, Carbohydrate 49 g, Protein 12 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 264 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving

ROASTED PUMPKIN

Roasted Pumpkin image

This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 small pumpkin (such as sugar)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 400 degrees.
Cut pumpkin in half; scrape out seeds.
Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g

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