🍽️
Food/Recipe
Pumpkin–quinoa–avocado salad
Prep20 mins
Cook25 mins
Total45 mins
🌍 Fusion🍽️ Main Course/Salad👥 4 servings
Ingredients
- 1 cup quinoa, rinsed 🍚
- 2 cups water 💧
- 1 medium pumpkin, peeled, seeded, and cubed 🎃
- 2 tablespoons olive oil 🫒
- 1 teaspoon smoked paprika 🌶️
- 1/2 teaspoon ground cumin
- Salt and pepper to taste 🧂
- 1 avocado, pitted and diced 🥑
- 1/4 cup chopped red onion 🧅
- 1/4 cup chopped cilantro 🌿
- 2 tablespoons lime juice 🍋
Instructions
- Cook quinoa: Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until all water is absorbed. Fluff with a fork and set aside to cool. ♨️
- Roast pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender. ⏲️
- Assemble salad: In a large bowl, combine cooked quinoa, roasted pumpkin, avocado, red onion, and cilantro. 🥗
- Dress salad: In a small bowl, whisk together lime juice, salt, and pepper. Pour over salad and toss gently to combine. 🥣
- Serve immediately or chill for later. Enjoy! 🎉