Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic. This recipe comes from Trudy of veggie.num.num.
- 1 cup quinoa, rinsed
- 1½ cups low sodium vegetable stock
- juice from 1 orange
- 1 orange, peeled and cut into wedges
- 2 tablespoons olive oil
- 2 pounds pumpkin, diced into 1 centimeter cubes
- 1 cup chickpeas, cooked or canned and rinsed
- 5 shallots, quartered
- 1/4 cup walnuts, roughly chopped
- 1/2 cup balsamic vinegar
- 2 cups rocket lettuces
- 7 ounces feta cheese*, crumbled
Preheat an oven to 400 degrees.
Place the quinoa, vegetable stock and juice from one orange into a medium pot over medium-high heat and bring to a boil. Turn heat down to medium-low, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed. Set aside.
Cut the remaining orange into wedges.
Toss the orange wedges, pumpkin pieces, chickpeas and shallots with the olive oil. Place on a baking sheet and put in the oven. Cook for 20-25 minutes, or until chickpeas are crisp and pumpkin is tender. Remove from the oven and set aside to cool slightly.
Place a sauté pan over medium-high heat. Toast the walnuts for 2-3 minutes, or until golden. Remove to a bowl and set aside.
Place the balsamic vinegar in a small saucepan and heat over medium heat. Allow the vinegar to come to a simmer. Whisk for 4-5 minutes, or until the balsamic has reduced by half and the vinegar is syrupy. Set aside to cool.
Place the quinoa in a large bowl. Add the roasted orange pumpkin mixture, toasted walnuts and rocket lettuces. Crumble the feta cheese on top, if using. Dress the salad with 2-3 tablespoons of balsamic reduction, or to taste, and toss well to combine. Season with salt and pepper to taste.
Place equal portions in 4 bowls atop extra rocket lettuce. Sprinkle with a little more balsamic reduction if desired and enjoy.
Roasted Pumpkin Orange Quinoa
Servings per Recipe: 6Amount per Serving
Calories from Fat: 90
Total Fat: 10g
Saturated Fat: 1g
Dietary Fiber: 6g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.