Tuesday, November 1, 2011

Roasted Pumpkin Quinoa Salad

1 cup Quinoa
olive oil

1 cup pumpkin, 1/2" cubes
5 garlic cloves
1 small onion, thinly sliced (about 2" diameter)
3 sage leaves, finely chopped

salt and pepper
pinch nutmeg
1 handful chopped parsley
1/2 cup craisins
1/2 cup toasted pecans

Rinse quinoa well until water runs clear. Add quinoa to a rice cooker with 2 cups of water. Cook about 20 minutes until liquid absorbed and fluff quinoa with a fork. Set aside in serving bowl.

While quinoa is cooking, heat oil in a skillet over medium heat. When it starts to ripple, add pumpkin and garlic cloves and saute until browned on all sides. Remove from skillet to serving bowl and add a little more oil to skillet if needed. Add onions and sage leaves and cook until onions are well browned. Season with salt, pepper, and nutmeg. Add onions to quinoa and pumpkin.

Grate the orange and squeeze juice over serving bowl. Add parsley, craisins, and pecans and toss well. Let stand at least 15 minutes before serving for the flavors to combine.

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