Quinoa and ginger-roasted pumpkin are the main ingredients in this tasty and healthy salad. Fresh mint, spicy chili, and sour lime add to the flavor.
Ingredients: 1 cup quinoa. 2 cups pumpkin, diced. 2 tablespoons olive oil. 1 tablespoon fresh ginger, minced. Salt and pepper to taste. 1/4 cup fresh mint leaves, chopped. 1 red chili, thinly sliced. Juice of 2 limes. Zest of 1 lime.
Instructions: Preheat the oven to 400F 200C. Rinse quinoa under cold water and cook according to package instructions. In a bowl, toss diced pumpkin with olive oil, minced ginger, salt, and pepper. Spread the pumpkin mixture on a baking sheet and roast in the preheated oven for 20-25 minutes or until golden and tender. In a large bowl, combine cooked quinoa, roasted pumpkin, chopped mint leaves, and sliced chili. Drizzle lime juice over the salad and toss gently to combine. Sprinkle lime zest on top for an extra burst of flavor. Serve the Ginger Roasted Pumpkin and Quinoa Salad warm or at room temperature. Enjoy!
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