Imagine a dish that captures the essence of fall in every single bite - a magical combination of nutty quinoa, creamy pumpkin, and warm cinnamon that transforms an ordinary salad into a culinary masterpiece. This Cinnamon Pumpkin Quinoa Salad isn't just a recipe; it's a journey through autumn's most delectable flavors, promising to tantalize your palate and warm your soul with each forkful of deliciousness!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup pumpkin puree
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tsp cinnamon
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold running water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool slightly.
- Add pumpkin puree to the quinoa and mix gently until well combined, ensuring even distribution of the puree.
- Stir in dried cranberries, chopped pecans, ground cinnamon, and maple syrup. Mix thoroughly to blend all ingredients.
- Season with salt and pepper to taste, adjusting the flavors as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, give the salad a gentle stir and taste, adjusting seasonings if necessary.
- Serve chilled or at room temperature as a nutritious side dish or light meal.
Tips
- Always rinse quinoa thoroughly to remove the natural saponin coating, which can make the grain taste bitter.
- For extra flavor, toast the pecans lightly in a dry skillet before adding them to the salad.
- Use fresh, high-quality cinnamon for the most vibrant flavor profile.
- If possible, use pure maple syrup instead of artificial sweeteners for authentic taste.
- Allow the salad to rest in the refrigerator for at least 30 minutes to let the flavors fully develop and meld together.
- For a protein boost, consider adding some crumbled goat cheese or grilled chicken.
- This salad can be made ahead of time and keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
