Warm Quinoa Salad with Roasted Pumpkin and Orange
Salads • World
Description
This recipe was shared with us by nutritionist and author of healthy menu at the café 'The Local Café', Emily Johnson.
Ingredients
- Quinoa 15 oz
- Oranges 10 oz
- Pumpkin 10 oz
- Cucumbers 5 oz
- Pistachios 5 oz
- Corn Salad 5 oz
- Mandarin Puree 5 oz
- Olive Oil 5 fl oz
- Orange juice concentrate 0 fl oz
- Jerusalem Artichoke 0 fl oz
- Orange Chips 8 pieces
Step-by-Step Guide
Step 1
Prepare the mango puree the day before. Take a ripe mango, extract the flesh, and blend it. Place the resulting puree in the freezer.
Step 2
Roast the pumpkin for 20–25 minutes at 355°F. Cook the quinoa until fully done.
Step 3
Cut fresh oranges into segments and remove the peel (the albedo).
Step 4
Cut the orange chips in half. They can be bought ready-made in the store or made at home in the oven.
Step 5
Cut the roasted pumpkin into medium cubes. Peel the cucumbers and cut them into small cubes. Also, cut the ripe avocado flesh into small cubes.
Step 6
Prepare the dressing. For this, blend 40 ml of orange juice, 80 g of frozen mango puree, 120 ml of olive oil, and 40 ml of Jerusalem artichoke syrup.
Step 7
Mix the quinoa with all the ingredients, dress with the prepared sauce, and plate using a ring. Sprinkle with pine nuts and garnish with orange chips.
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