Warm Nutty Winter Salad With Pumpkin & Quinoa

January 14, 2020
Wether you are in snowy New York or hot Sydney when Christmas and New Years is over, most of us still crave Christmas flavors; it is hard not to miss the cozy family- and friends-filled potlucks the holiday seasons bring. If you want to enjoy a healthy, yet also filling lunch or dinner bowl, a warm winter salad might be the perfect meal to indulge in while having a Christmas taste on the tongue. Of course, you can change this recipe to fit your palate, so the following is just a suggested nutty pumpkin salad bowl.
Warm Nutty Winter Salad

Warm Nutty Winter Salad With Pumpkin & Quinoa

Recipe Type: Salads
utensils YIELDS 1 salad bowl
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  • 1/2 cup White quinoa
  • 1/2 cup Brown quinoa
  • 1 cup Fresh or frozen diced pumpkin
  • 1 cup Asparagus
  • 1 cup Spinach or arugula
  • 1/2 cup Chopped walnuts
  • 1/3 cup Pomegranate Seeds
  • 1 Lemon
  • 1/4 cup Sesame paste/tahini
  • Salt/pepper to taste
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Directions

  1. In a pot, combine the white and brown quinoa and add 2 cups of water. Bring to a boil; then cover and reduce heat to low. Simmer the quinoa for about 15 minutes.
  2. Place the pumpkin in a second pot, add 3 cups of water and bring to a boil. Boil for about 10 minutes and then add the cut-up asparagus and boil for another 5 minutes. Once done, drain the water.
  3. In a bowl, combine all the ingredients: quinoa, pumpkin, asparagus, spinach/arugula, walnuts, and pomegranate seeds.
  4. For the dressing, combine the lemon juice, sesame paste and salt/pepper and drizzle over the salad.
  5. Enjoy warm or cold.

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Photo: Tatiana von Rheinbaben


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Tatiana, a global citizen, studied molecular biology at the University of California, San Diego (B.S.) and environmental engineering and science at Stanford University (M.S.). After two internships in food technology in Germany and Chile, Tatiana moved to Christchurch, New Zealand, where she now works as an assistant manager at a small vegan eco-hotel and at an ecological consultancy.

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