This is a very delicious hot salad with interesting ingredients and spices, and may be a great part of the holiday table. Red quinoa is slightly crunchy and harder than the white quinoa. If you prefer quinoa “al dente”, cook in the proportion 1:2. If you prefer a softer quinoa, add ¼ cup of water more.
Ingredients for 4 servings:
- 200-250 g red quinoa
- about 800 g pumpkin
- fresh or frozen red berries (or cowberries)
- ½ medium-sized red onion (optional)
- 1 large clove of garlic (or two smaller)
- olive oil
- ½ teaspoon ginger powder (or curry)
- ½ cup walnuts
- ½ bunch parsley
- salt, pepper
Cook quinoa in salt water. Preheat oven to 190 C degrees. Chop pumpkin into cubes and finely chop garlic and onion. Place all vegetables in a baking dish spread with oil or vegan butter. Add salt, pepper, ginger powder (or curry) and mix all well with your hands.
Bake for 20 minutes until pumpkin soften. In the meantime, place chopped walnuts (not ground) in a dry pan and cook for 5 stirring occasionally. If you use frozen red berries (or cowberries), unfreeze them at room temperature.
Place cooked quinoa in a large bowl and add baked vegetables, walnuts, chopped parsley and red berries. Stir well and season some more if needed. You can also add olive oil or pumpkin oil or any you prefer. Bon appétit!