Pumpkin & Cranberry Quinoa Salad
In a large bowl, toss the pumpkin with olive oil. Transfer to a lined baking tray and roast for 20-25 minutes or until the pumpkin is tender.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Stove
- Saucepan
- Whisk
- Serving bowl
- Spoon
Ingredients
- 3 cups pumpkin, diced
- 1 tbsp. olive oil
- 1 cup uncooked quinoa
- 1 1/2 cups water
- 1/3 cup dried cranberries
- 2 handfuls of rocket
- 3 tbsp. toasted pumpkin seeds
- salt
- pepper
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
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