Quinoa Salad With Spicy Pumpkin Vinaigrette

Quinoa Salad With Spicy Pumpkin Vinaigrette
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    12
    servings, about 2/3 cup each

Ingredients

  • PUMPKIN VINAIGRETTE:
  • 1/4 cup LIBBY'S® 100% Pure Pumpkin
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons pure maple syrup, honey or pancake syrup
  • 2 tablespoons finely chopped red onion
  • 2 garlic cloves, finely chopped (1 teaspoon)
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon sea salt
  • SALAD:
  • 2 cups cooked quinoa, cooled
  • 1 cup frozen corn kernels, thawed
  • 1 cup frozen baby peas, thawed
  • 2 carrots, peeled and cut into very thin 2-inch strips
  • 1/4 cup sweetened dried cranberries
  • 2 tablespoons chopped cashews

Instructions

FOR PUMPKIN VINAIGRETTE:
PLACE pumpkin, vinegar, olive oil, maple syrup, olive oil, onion, garlic, ginger and salt in blender container; cover. Blend until smooth.

FOR SALAD:
COMBINE quinoa, corn, peas and carrots in large bowl until mixed. Pour 1/2 cup Pumpkin Vinaigrette over the quinoa mixture. Toss until all ingredients are combined, adding additional vinaigrette to taste. Refrigerate until ready to serve.

TOP with cranberries and chopped cashews. Serve with any remaining vinaigrette.

Nutritional Information

% Daily Value *

  • Total Fat 6g 9%
  • Saturated Fat 1g 5%
  • Cholesterol 0mg 0%
  • Sodium 125mg 5%
  • Carbohydrates 18g 6%
  • Dietary Fiber 3g 12%
  • Vitamin A 80%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 4%
  • Sugars 6g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.