Just wanted to throw up a quick post with this delicious pumpkin quinoa salad before I dedicate the rest of my day to RED SOX RED SOX RED SOX. I’m not even going to pretend like I’m some diehard baseball fan, but it’s so, SO fun having a Boston team vying for a national title (which happens like every six months in this city :)).
I just made this today for lunch and loved it. I had literally not ONE clue what I was doing in making the pumpkin sauce, but it turned out great. Go me.
- 1 tbsp olive oil
- 1 bunch of green onions (about 7, chop up the green parts)
- 1 can pumpkin puree
- ½ cup applesauce
- ½ cup almond milk
- Pinch of sea salt
- Hefty dashes of nutmeg and cinnamon
- 1 cup dry quinoa
- Dried cranberries
- Pecans, chopped
- 1 apple, peeled and chopped
- Goat cheese
- Bring 1 ½ cup water to boil. Toss in a little salt and olive oil. Dump in the quinoa, bring back to a boil, then immediately reduce to a simmer. The quinoa will be done in about 12 minutes.
- Meanwhile, heat up the olive oil on a pan on medium-low heat. Sautee the chopped onions for 5-6 minutes (don’t let them burn).
- Put the onions in a blender with the pumpkin, apple sauce, almond milk, salt, nutmeg and cinnamon. When fully blended, return to the pan you cooked the onions on and heat on low, stirring occasionally.
- When the quinoa is done, stir in the desired amount of pumpkin sauce.
- Stir in some chopped pecans, dried cranberries and apple chunks.
- Top with goat cheese and enjoy!
I didn’t use all the pumpkin sauce. I think it could be good to save and stir into some pasta later!
I made a similar quinoa salad around this time last year. If you like the sound of this one, also check out this Apple Feta Quinoa Salad.
Go Red Sox!!