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Roasted Pumpkin Quinoa Salad

Wendy Polisi
  • 35 minutes
  • Serves 8

INGREDIENTS

1 cup

Chicken meat, roasted

2

Carrots, medium fine

1

large stalk Celery, fine

1 clove

or fresh (minced garlic or roasted garlic

2/3 cup

Currants or cranberries, dried

6 oz

Kale

1/4 cup

Oregano, firmly packed fresh leaves

2 cups

Oven roasted pumpkin

1/2 cup

Parsley

1/2 cup

Red onion

1/4 cup

Thyme, firmly packed fresh leaves

1/4 cup

Balsamic vinegar

1 cup

Quinoa, red

1/4 tsp

Cinnamon, ground

1/4 tsp

Pepper, ground

1/4 tsp

Salt

1/2 tsp

Sea salt

1/2 cup

Butternut squash seed oil

1 cup

Walnuts, toasted

2 cups

Water