Warm Quinoa Salad with Roasted Pumpkin and Beet Dressing
Ingredients
- 1 cooked medium beet
- 1 garlic clove
- 3 tablespoons olive oil
- 2 tablespoons raspberry apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 small red onion
- 2 tablespoons chopped parsley stalks
- 1 cup cooked quinoa
- 1 cup chopped roasted Hokkaido pumpkin
- 1/2 cup oven roasted beetroot
- chopped parsley
- pomegranate seeds
- olive oil
Preparation
Preheat oven to 200°C and roast Hokkaido pumpkin and beetroot until tender, about 30-45 minutes
Cook quinoa according to package instructions
Blend the dressing ingredients until smooth.
In a pan, cook 1/2 small red onion in olive oil over medium heat.
After one minute, add 2 tablespoons of chopped parsley stalks.
After another minute, add 1 cup of cooked quinoa.
After a further minute, add the roasted pumpkin and beetroot.
Stir and warm everything for 2-3 minutes.
Add chopped parsley, pomegranate seeds, and the dressing, then mix well.
