I like the sound of using the lemon zest as well. I genuinely hope we can do it again soon and know you’re always welcome. Then, when I do get to meet people like Kimberly and let my cooking creative self run wild, I realise that this IS the right thing for me, and I’m so happy that I get to spend time around such creative people, and obviously, so much food. Privacy Policy | Disclosure | Sharing Policy | Disclaimer, Marinated Pumpkin Quinoa and Pomegranate Autumn Salad. Any suggestions or tips for making it ahead of time (the day before)? Last month, I met up with the beautiful Kimberly from “The Little Plantation” and we had the most fun morning cooking, shooting and chatting together! The use pearled barley or buckwheat instead! Tip 2: You a keep ahold of the pumpkin seeds and roast them for a healthy late night snack. Add to a serving plate. Could you kindly tell us what “1/4 of a medium Kent pumpkin means — either by weight or by volume? Then roughly chop. 15 minutes. This just cannot go wrong. Once boiling turn the heat to as low as possible and allow to cook for 10 minutes. The pumpkin should feel almost crisp on the outside and moist on the inside. To dry roast the pepitas and hazelnuts. But I’m having the hardest time finding sumac. Big hug If you’ve never tried quinoa, give the recipe below a try. If you already have some cooked quinoa this is the perfect way to use it. And the pictures came out PERFECT! Cooking time will vary depending on the size of your pumpkin chunks. It's delicious. Hi Diane, I would say about 3 cups of chopped pumpkin. I love your collaboration with Kimberly! Tip 5: Find quinoa too expensive? Definitely want to try this out :). Hi there, this is a wordpress site and I’m using the foodie theme. Preheat oven to 220 degrees C (425 degrees F). You can see Kimberly’s take on this delicious salad here. The little flavour bursts from fennel seeds, zing from the mint & creamy ness of pumpkin. 15 minutes. I spend a lot of my days on my own and every now and then I feel a bit sad and wonder if blogging is really for me. Where I live, I have never seen or heard of this pumpkin, and this information would be very helpful. Cover and bring to the boil. Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese Quinoa salads strike the perfect balance between wholesome and hearty, making them an ideal recipe when you're looking for a … Japanese pumpkin, also known as kabocha squash and Kent pumpkin, contains No FODMAPs and quinoa is low FODMAP, protein-packed and easy to cook. Hi Emily, this salad could easily be served cold so you could prepare the day ahead if you like. more…, or your pumpkin of choice (about 3 cups of chopped pumpkin). Make sure this account has posts available on instagram.com. :) xxx, That’s so sweet Anna, thank you so much!! I added some sweet potato as well. Looks wonderful perfect salad to take to work in my lunch box too, Im always looking for ideas for that. In a small bowl or glass mix together the oil, garlic, ginger and all the spices and the maple syrup. Required fields are marked *. Kimberly’s take on this delicious salad here. Thanks so much for the sweet comment Natalia! Comprehensive guide to veganism + 7 free, exclusive recipes! © LAUREN CARIS COOKS. I use both the seeds from inside the pumpkin and the green ones from the shop. Method. If you already have some cooked quinoa this is the perfect way to use it. It’s so easy, tasty, good for you and pretty! Add the pumpkin and toss gently. Error: admin-ajax.php test was not successful. The Little Plantation and check out Kimberly’s take on this autumnal pumpkin salad. xx. Omg. I look forward to the next time very much! Drain well … So crunchy and flavoursome, I added lemon zest as well as lemon juice for that extra zing. Thank you so much lovely! laurencariscooks.com/marinated-pumpkin-salad-quinoa-pomegranate Once the pumpkin is ready, remove it from the oven, let it cool for 5-10 minutes. Required fields are marked *. She is one of the best food photographers I know and seeing all the creative recipes she comes up with is so inspiring! Can o give it a 6/5. Set aside and allow to cool slightly. Stir and/or shake in the airtight container until the pumpkin is fully covered with the marinade, close the container if you haven't already and place in the fridge overnight. I would keep the quinoa and pumpkin seperate in the fridge until you are ready to serve. Kimberly. Made this as an entree for 2 people and served it on a bed of fresh romaine, Loved it! Thanks so much Anupama, I have also used sweet potato on occasion. Add separately to a frying pan and cook over medium heat until golden. Serve this roasted pumpkin quinoa salad as a meal or side dish. Cut pumpkin into slices, leaving the skin on, and place on a lined baking tray. It honestly makes me appreciate every comment I get from people, I love having little chats in the comments, and I appreciate how many comments you leave me <3. Site design by Lauren, built by Ben. Finely chop the mint and coriander add to the quinoa along with the olive oil, lemon juice, sumac and salt and pepper. Serves 4. Sometimes the blogging world can be a bit isolating, and we had a really nice chat about this while I was there. :) Great job, and don’t give up blogging, you are awesome at it and your pictures are just fab! A warm salad for autumn, with sweet pumpkin, spiced cauliflower, fresh herbs and the delightful sour tang from pomegranate molasses. So back to the recipe: the pumpkin is roasted with red onion, cumin, coriander, fennel seeds and maple, its delicious and you could totally eat it like that as a side dish. But the recipe is very flexible so you could use more or less to suit your tastes. Tip 4: For a sweeter version replace the pomegranate with chopped dates. Serve. secure. I am so happy that today I get to share this DELICIOUS recipe with you! Preheat the oven to 200’C. Fantastic Michelle, thanks so much for letting me know. Hi I'm Lauren! Can’t wait to try this recipe! Cut pumpkin into chunks and place on a lined baking tray with the onion  Add the remaining ingredients and toss to coat. Hi Dee, sumac has a lemony taste so you could substitute a little lemon zest or simply leave it out. Tip 3: I'm well aware that coriander isn't everyone's favourite, so feel free to use parsley if you prefer. xx. © Copyright Protected Your email address will not be published. A quinoa salad is also full of texture which makes for an interesting, and not boring, meal or snack. Easy to prepare ahead and just mix the quinoa part with pumpkin at the time and garnish with your seeds and nuts. Combined with fresh herbs and nuts and fresh, juicy pomegranate seeds, this is a … Have you any idea of the calorie count per cup? Kimberly and I started blogging around the same time, and I’ve followed along with her cooking journey since the very beginning. The quinoa is dressed with are lots of herbs, sumac, lemon and topped with the roasted pumpkin… Your email address will not be published. 300 gms butternut pumpkin, diced; 2-3 tbsp olive oil; 1 cup quinoa; Seeds from ½ pomegranate I use both the seeds from inside the pumpkin and the green ones from the shop. Fresh Thanksgiving Salad with Fluffy Quinoa, Pomegranate and Toasted Hazelnuts Whether you’re serving it as a side for Thanksgiving or as the main dish in the days leading up, this pumpkin, quinoa and pomegranate salad is sure to be a gorgeous, vibrant addition to any menu. Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. I left out coriander because I hate it and used 50/50 pumpkin & sweet potato because I had to use the sweet potato. Lovely to hear. How lovely is to see the same dish and recipe on 2 different but so beautiful places! Please follow my Sharing Policy if you would like to use or share any part of this post. Garnish with pepitas, pomegranates and hazelnuts. Spread out in a single layer and roast for 25 minutes or until cooked through. my ⅼatest website аnd I would like tօ find somеtһing more Xx. Reconnect on plugin Settings page. Our Low FODMAP Roasted Pumpkin Quinoa Salad is hearty enough for a main dish at lunch, or add a small amount of roasted meat, chicken, fish or tofu for dinner. I’m so happy you loved it. Mix until nicely combined then pour over the pumpkin. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Cook the quinoa following pack instructions – it should be tender but with a little bite. Peel and remove the seeds from the pumpkin. Thanks so much for letting me know Loreen. It was really special to spend time with someone who shares so many of the same passions I do creating something so delicious!