Roasted Pumpkin and Crunchy Red Quinoa Salad with Mint Tahini Dressing
Roasted Pumpkin and Crunchy Red Quinoa Salad with Mint Tahini Dressing
serves cooks in 50mins difficulty one

This delicious seasonal Roasted Pumpkin salad with red quinoa and a divine mint tahini dressing is the creation of my friend Nealy Fisher, founder of The Flexible Chef.

In Nealy’s words, this salad is protein and carb-rich, visually appealing, slightly mysterious, and, more importantly, really tasty. The cold, crunchy quinoa base is topped with warm caramelized pumpkin and finished with a smooth green tahini dressing.

Enjoy!

The Ingredients

Tahini Dressing

  • ½ cup tahini
  • ⅓ cup water
  • Lemon juice to taste
  • 1-2 cloves garlic, crushed
  • 20 mint leaves
  • 1 teaspoon maple syrup
  • Salt and pepper, to taste

Roasted Pumpkin

  • 1 medium sized pumpkin, thinly sliced
  • 4 tablespoons of olive oil
  • A drizzle of maple syrup
  • 1 teaspoon cinnamon
  • Salt and pepper

Quinoa Crunch

  • 1 cup red quinoa
  • ½ cup scallions
  • 1 cup finely chopped kale
  • ½ cup herbs: mint, parsley, and cilantro
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Lemon juice squeezed to taste
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons walnuts or pecans, toasted
  • Salt and pepper

Method

Tahini Dressing

  1. Pulse above ingredients in a food processor.
  2. Add water to achieve desired consistency. Can be made one day ahead if you omit the mint and add fresh.

Roasted Pumpkin

  1. Wash and peel pumpkin. Cut pumpkin in half lengthwise.
  2. Turn face down and slice into ½ inch slices that resemble half moons.
  3. Place on baking sheet with dressing and roast uncovered at 400°F until caramelized, 30-40 minutes.

Quinoa Crunch

  1. Cook quinoa with one cup of water. Allow to cool to room temperature. Transfer to fridge.
  2. Ideally cook quinoa in advance to allow it to chill fully.
  3. In a medium bowl combine scallions, kale, herbs, honey, olive oil, lemon juice, nuts. Add cooled quinoa.
  4. To assemble, arrange quinoa on appetizer plate. Arrange roasted pumpkin on top. Drizzle with tahini dressing, sprinkle additional nuts and enjoy.

Leave a Reply

Your email address will not be published. Required fields are marked *