The Pioneer Woman Tasty Kitchen
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Veggie Pumpkin Seed Quinoa Salad

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Level: Easy

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Description

A light lunch or a refreshing salad, full of healthy veggies, toasted pumpkin seeds, cranberry cheese and a sherry vinaigrette. This could really be made with whatever veggies and nuts you have in the house.

Ingredients

  • 1 cup Quinoa
  • 2 cups Chicken Broth
  • 1 whole Red Or Orange Bell Peppers
  • ½ whole Red Onion
  • 2 ounces, weight Pumpkin Seeds, Toasted
  • 2 ounces, weight Cranberry Wensleydale Cheese
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2-½ Tablespoons Sherry Vinegar
  • ½ teaspoons Salt
  • Freshly Ground Pepper, to taste

Preparation

Rinse the quinoa in a mesh strainer. Add to a pot with the chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for about 15 minutes or until the liquid is absorbed. Remove from the heat.

While the quinoa is cooking, dice the bell pepper and onion, combine in a bowl with the pumpkin seeds, and the cheese.

Rinse the quinoa in cold water in a mesh strainer to cool off. Add to the bowl with the veggies. Whisk together the olive oil and the vinegar, salt and freshly ground pepper to taste. Stir into the salad.

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