Roasted Pumpkin Orange Quinoa


Roasted-Pumpkin-Orange-Quinoa-Salad

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.

Serves 6

  • 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

*optional

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.

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Nutrition Information

Roasted Pumpkin Orange Quinoa

Servings per Recipe: 6

Amount per Serving

Calories:  289

Calories from Fat:  90

Total Fat:  10g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  132mg

Potassium:  972mg

Carbohydrates:  47g

Dietary Fiber:  6g

Protein:  9g

Sugars:  6g

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