Pumpkin Quinoa Salad with Spinach

pumpkin quinoa salad with spinach

After having finished the Wachau Half-Marathon with a personal best time, I proudly announced that today I was going to chill, relax and do nothing…

What did I do instead? Cleaning, cooking, shooting, singing and dancing! I guess one can define the verb “to chill” in more than one way.

And the result was this super yummy and filling Pumpkin Quinoa Salad with Spinach… exactly what my body and soul needed!

pumpkin quinoa salad with spinach

I am having the 27th autumn in my life and I am still uncertain whether I like it or not… the rain and the wind.. and the combination of both: not my thing! But then again, the colours, the leaves falling off the trees… I must not forget the one hour we get from the Daylight Saving Time, my colourful umbrella and… pumpkin!

pumpkin quinoa salad with spinach

Is there a type of dish you can’t add pumpkin to? Sweet, savoury, hot, spicy… you name it! You can literally make everything out of it! And today it was a salad!

pumpkin quinoa salad with spinach

So energizing and filling! And if you felt like you put some grams on top during the summer holidays, pumpkin is the right thing to help you get back in shape while keeping you nourished. With its very few calories and high amount of vitamins and minerals, pumpkin is extremely nutrient dense!

pumpkin quinoa salad with spinach

As other orange plants, it is extremely rich in beta-Carotene (pro-vitamin A, which our body transforms into Vitamin A) needed for good eyesight, cell growth and healthy skin.

You are wondering how to boost your immune system & get prepared for the colder months? Pumpkin! It offers quite an amount of Vitamin C and the combination with Vitamin A makes it the perfect health supporter! 🙂 There is also some pottassium in there, too! Great for the muscles and for the nervous system!

pumpkin quinoa salad with spinach

 

Pumpkin Quinoa Salad with Spinach
 
Prep time
Cook time
Total time
 
Ani's Bite of Joy:
Ingredients
  • 100 gr quinoa
  • ½ hokkaido
  • 100 gr spinach
  • pumpkin seed oil
  • pumpkin seeds
  • salt
  • chili flakes (optional)
What do you need to do?
  1. Wash the quinoa and boil until ready. It takes me approx. 15 min. When ready, wash again with gold water and let it cool down
  2. Cut the hokkaido in small pieces and roast in the oven for about 30 min. I use air circulation function for extra crispy hokkaido pieces 🙂 When ready, let it cool down
  3. Wash the spinach
  4. Mix all the ingredients
Notes
Enjoy!
 

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