Pumpkin Quinoa Salad
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 heads garlic cloves
- 3 Tbsps olive oil
- 2 onions (sliced)
- 5.333 cups Pumpkin (or squash)
- 1 ⅔ cups Quinoa (soaked for 10 minutes)
- 2 ½ cups chicken stock (or water)
- 5 cups curly Kale (or green cabbage)
- thyme (to garnish)
- parsley (to garnish)
Preparation steps
1.
Heat the oven to 400°F.
2.
Rub the garlic with a little oil and wrap each head in tin foil. Bake in the oven for about 30 minutes or until tender.
3.
Meanwhile, heat the remaining oil in a wide pan and gently fry the onions for 10 minutes. Stir in the squash, quinoa and chicken stock. Bring to a boil then turn the heat down and simmer for 10 - 15 minutes or until the squash is nearly tender.
4.
Add the kale and a little more water if necessary, cover and cook for 3 minutes. Season with salt and pepper.
5.
Cut the tops off the baked garlic and serve alongside the quinoa and squash. Garnish with the herbs.
