Ginger Roasted Pumpkin and Quinoa Salad With Mint, Chili, and Lime

A refreshing and nutritious salad featuring the flavors of ginger-roasted pumpkin, quinoa, fresh mint, chili, and lime dressing. This salad is a delightful blend of sweet, savory, and spicy, making it a perfect side dish or light meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 small pumpkin, peeled and diced
• 2 tablespoons olive oil
• 2 teaspoons ground ginger
• Salt and pepper to taste
• 1/2 cup fresh mint leaves, chopped
• 1 red chili pepper, thinly sliced
• 2 limes, zest and juice
• 2 tablespoons honey
• 1/4 cup roasted pumpkin seeds
• Mixed greens for serving

Instructions:

Preheat your oven to 400F 200C

In a medium saucepan, bring 2 cups of water to a boil

Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and water is absorbed

Fluff with a fork and let it cool

In a large bowl, toss the diced pumpkin with olive oil, ground ginger, salt, and pepper

Spread it out on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the pumpkin is tender and slightly caramelized

Let it cool

In a small bowl, whisk together the lime zest, lime juice, and honey to make the dressing

In a serving bowl, combine the cooked quinoa, roasted pumpkin, chopped mint leaves, and sliced red chili pepper

Drizzle the dressing over the salad and toss gently to combine

Garnish the salad with roasted pumpkin seeds

Serve the Ginger Roasted Pumpkin and Quinoa Salad over a bed of mixed greens

Enjoy!