QUINOA SALAD WITH BAKED PUMPKIN
Quinoa is really good in salads and helps to give some more fullness and satiety in a salad. The salad tastes really nice and has both a sweetness from pumpkin and carrots and an obesity from feta, which harmonizes fantastically together
Quinoa is now well known here in Denmark. It can be used as a replacement for e.g. rice. It must be said, however, that there is not much difference in nutrient content, as they contain almost the same amounts of e.g. dietary fiber per 100 g. So if it is to be replaced, it must be for the sake of mouthfeel, taste or whatever you just have available in the kitchen cupboard.
INGREDIENTS:
100 grms Quinoa
¼ – ½ hokkaido pumpkin
Two handfuls of salad eg spinach, arugula (I used a mixture called seasonal salad
3 carrots
25-50 grms Feta Cheese
2 tablespoons Pine Nuts
BUILD UP:
Boil quinoa according to the instructions on the package.
Turn on the oven at 200 degrees hot air.
Cut pumpkin into large cubes (you do not need to remove the rind).
Cut carrots into pieces of 1-1 ½ cm. Put pumpkin and carrots in a frosting bag. Add a little oil and shake the bag well and get it mixed well so that oil gets well around the pumpkin and carrots.
Place pumpkin and carrots on a baking sheet lined with parchment paper and bake until tender. It takes approx. 20 min.
Heat a dry pan and grate the pine nuts golden. Set them aside on a plate.
Wash lettuce and dry well in a clean tea towel or use a salad sling.
Mix quinoa, lettuce, and baked vegetables. Mix well.
Serve on a plate/bowl or on two deep plates and top with feta and roasted pine nuts.
