- 1 small pumpkin, peeled and diced
- 1 cup quinoa
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 2 tablespoons black pumpkin seeds
- 2 tablespoons pumpkin seed oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 lemon, zest and juice
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish (optional)
Step 1: Roast the Pumpkin Preheat your oven to 400°F (200°C). Toss the diced pumpkin with a bit of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25-30 minutes, or until the pumpkin is tender and slightly caramelized. Let it cool.
Step 2: Cook the Quinoa Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool.
Step 3: Steam the Green Beans Steam the green beans until they are bright green and crisp-tender, usually for about 3-4 minutes. Then, plunge them into ice water to stop the cooking process. Drain and set aside.
Step 4: Make the Dressing In a small bowl, whisk together the pumpkin seed oil, Dijon mustard, honey (or maple syrup), lemon zest, and lemon juice. Season with salt and pepper to taste.
Step 5: Assemble the Salad In a large salad bowl, combine the roasted pumpkin, cooked quinoa, and steamed green beans. Drizzle the dressing over the top.
Step 6: Add the Finishing Touches Sprinkle black pumpkin seeds over the salad for a crunchy texture. If you want to enhance the flavor, you can also sprinkle some fresh parsley or cilantro on top for a burst of color and freshness.
Step 7: Serve and Enjoy! Serve your Roasted Pumpkin, Quinoa, and Green Bean Salad with a smile! It's a delicious and nutritious dish that's perfect for any season. Don't forget to tag #HealthyHarvestSalad on Instagram and share your creations with us. 🍽️🎃💚 #SaladLove #HealthyEating