Low FODMAP Roasted Pumpkin Quinoa Salad

Name: Low FODMAP Roasted Pumpkin Quinoa Salad
Total time: 45 min
Ingredients: 1 pound (455 g or about 4 cups) cubed kabocha squash; (buy at least a 1 ½-pound (680 g) squash); 1 cup (40 g) very roughly chopped scallions, (green parts only); 2 tablespoons extra-virgin olive oil; 1 tablespoon maple syrup; 1 teaspoon ground coriander; 1 teaspoon fennel seeds, (ground in a mortar and pestle); ½ teaspoon ground cumin; Kosher salt; Freshly ground black pepper; 3/4 cup (68 g) washed quinoa, black, red or white ((we used white)); 1 1/2 cup (360 ml) water; 1/4 cup (8 g) finely chopped cilantro leaves; 1/4 cup (10 g) finely chopped mint leaves; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon extra-virgin olive oil; 1 teaspoon ground sumac; 1/2 cup (90 g) pomegranate seeds; 2 tablespoons raw or roasted pepitas; 2 tablespoons roughly chopped peeled hazelnuts

www.fodmapeveryday.com

Low FODMAP Roasted Pumpkin Quinoa Salad features NO FODMAP kabocha, high-protein quinoa & juicy pomegranate seeds. Easy and hearty. GF, too.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Spoon
Mortar and pestle
Rolling pin
Mixing bowl
Baking sheet
Parchment paper
Pot
Fork
Measuring cup
Measuring spoon
Serving platter
Oven
Stove
Whisk
Kitchen scale
Spatula
Colander

Ingredients

1 pound (455 g or about 4 cups) cubed kabocha squash; (buy at least a 1 ½-pound (680 g) squash)
1 cup (40 g) very roughly chopped scallions, (green parts only)
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon ground coriander
1 teaspoon fennel seeds, (ground in a mortar and pestle)
½ teaspoon ground cumin
Kosher salt
Freshly ground black pepper
3/4 cup (68 g) washed quinoa, black, red or white ((we used white))
1 1/2 cup (360 ml) water
1/4 cup (8 g) finely chopped cilantro leaves
1/4 cup (10 g) finely chopped mint leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground sumac
1/2 cup (90 g) pomegranate seeds
2 tablespoons raw or roasted pepitas
2 tablespoons roughly chopped peeled hazelnuts