Quinoa, Roasted Red Onion, Seasonal Pumpkins, Maple Glazed Pecans and Baby Spinach Salad • IINH
Why do we only seem to associate pumpkins, gourds and winter squashes with Halloween? These colourful autumnal vegetables come in many varieties, shapes, sizes and even with multi-coloured stripes....
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Pan
- Parchment paper
- Serving platter
- Measuring spoon
- Measuring cup
- Spoon
- Kitchen scale
Ingredients
- 200 g cooked quinoa
- 20 g parsley finely chopped
- 2 large red onions cut into wedges (300g)
- 2-4 small pumpkins or butternut squash cut into chunks (you can leave skin on)
- 1 tsp cumin seeds
- 60 g pecans slightly broken
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 2 tbsp of lemon juice
- Himalayian salt and crushed peppercorns to season
- Small handful baby spinach leaves or other dark green salad leaves
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