Warm Salad with Quinoa, Baked Pumpkin and Pecans

Warm Salad with Quinoa, Baked Pumpkin and Pecans — 350 ккал

35 min
Medium
1 serv.

Description

A warm salad with a unique combination of textures. Quinoa is a source of protein and magnesium, pumpkin is beta-carotene, pecans are antioxidants and zinc.

Rating

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  1. Rinse quinoa, cook according to package instructions (usually in 2 volumes of water for 10-15 minutes).
  2. Peel and seed pumpkin, cut into 2 cm cubes. Mix with a pinch of turmeric. Bake on parchment in preheated 200°C oven for 20-25 minutes until soft.
  3. Lightly toast pecans in a dry pan for 1-2 minutes, then chop.
  4. In a bowl, mix warm quinoa, baked pumpkin and arugula. Drizzle with walnut oil, gently mix.
  5. Place on a plate, sprinkle with pecans on top.
350
kcal
10.0 g
Protein
40.0 g
Carbohydrates
18.0 g
Fats