Life expectancy is expected to improve globally for the following decades. Experts say it has the tendency to go up only if we cut on sugar and packed food consumption, and include as much healthy food as possible in our diets. For a healthier and longer life, we have to be careful about what we eat and what we prepare for our children. Pumpkin blueberry quinoa salad is a perfect healthy dinner idea for the folks at home.
This Pumpkin blueberry quinoa salad recipe is the third of my pumpkin recipes quartet. The first was no bake pumpkin tiramisu, then came moist pumpkin bread with greens, and the last one will be pumpkin soup. They are all so delicious and they show us how you can make use of one pumpkin once stabbed.
Actually quinoa is a relatively new product for my kitchen. I first tried it when a close friend prepared cranberry quinoa salad in a short time to serve for dinner. She was on a diet and and told me how much she benefitted from quinoa to lose weight. Quinoa has countless benefits for your health. You can explore the subject reading this extensive article. The next day I bought some from the market and my quinoa adventure began.
Blueberries are my favorite in this salad. They’re a source of happiness for me when I see one on my spoon. The sweet taste of blueberries is perfectly balanced with the sour touch of lemon juice. If you love blueberries like me, you can simply use more for your salad.
You can also have this pumpkin blueberry quinoa salad for breakfast. That will be a fresh start for the day, but it may not be a good idea to include spring onions for a morning recipe. Maybe you can substitute it with some walnut, goat cheese or more berries. I strongly advise you to give it a try.
Serves 3
Pumpkin Blueberry Quinoa Salad. You will love pumpkin and quinoa flavors in this vegan salad recipe.
15 minPrep Time
15 minCook Time
30 minTotal Time
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Ingredients
- ½ cup quinoa
- ¼ cup parsley, chopped
- ¼ cup fresh mint leaves, chopped
- ½ cup spring onion, chopped
- 1 cup pumpkin, grated and squeezed
- ¼ cup dried blueberry
- 5 cherry tomatoes
- ½ tsp cumin
- 1/8 cup lemon juice
- 1/8 cup olive oil
- 3/2 tsp salt
Instructions
- Boil 3 cups of water in a pan
- Add the quinoa and boil for 15 minutes (this makes a little more than 2 cups of boiled quinoa)
- Drain the extra water and let it cool
- Chop the greens while it is cooling
- Mix all the ingredients in a large bowl
Looks so good. Pumpkin flavor is one of my favorites, thanks a lot
i love the idea of adding blueberries to salads, i haven’t ever tried that before but it looks delicious.
Thalia, you can add them without any doubt, they really give a sweet touch to the salad.