Recipes
Japanese Roasted Pumpkin Salad with Quinoa
Japanese Roasted Pumpkin Salad with Quinoa
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Remove the skin and the seeds. Cut into medium size
Step 2
Add pumpkin to pan fry until fully cooked and nicely golden on all sides, season with salt and pepper, about 7-8 minutes
Step 3
Wash and drain the quinoa and place into a saucepan along with the water and salt. Place over a high heat and bring to a boil
Step 4
Reduce heat to low and simmer for 15-20 minutes until cooked
Step 5
In a mixing bowl, combine the pumpkin with quinoa and Japanese mayo
Step 6
Then toss together with baby spinach and pinenuts. Season with salt and ground black pepper. Mix well
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Remove the skin and the seeds. Cut into medium size
Step 2
Add pumpkin to pan fry until fully cooked and nicely golden on all sides, season with salt and pepper, about 7-8 minutes
Step 3
Wash and drain the quinoa and place into a saucepan along with the water and salt. Place over a high heat and bring to a boil
Step 4
Reduce heat to low and simmer for 15-20 minutes until cooked
Step 5
In a mixing bowl, combine the pumpkin with quinoa and Japanese mayo
Step 6
Then toss together with baby spinach and pinenuts. Season with salt and ground black pepper. Mix well