Roasted Pumpkin Quinoa Salad with Rosemary and Pine Nuts
Moves Qi and blood, resolves stasis, strengthens the spleen, removes dampness, opens the collateral vessels
Ondersteunt bij:
Supports chronic fatigue, heavy limbs, abdominal bloating, stabbing pain at fixed location, varicose veins, dark circles under eyes, purplish-red tongue with stasis spots, fluid retention
Ingrediënten
- 500g pumpkin (e.g. butternut, cubed)
- 150g quinoa (rinsed)
- 2 tbsp fresh rosemary (finely chopped)
- 3 tbsp pine nuts
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 tbsp turmeric powder
- 2 tsp black peppercorns (freshly ground)
- 1 tsp cumin powder
- 1 tsp paprika powder
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 500 ml water or vegetable broth
- Optional: 100g feta cheese (for warmth)
Bereiding
- Preheat oven to 200°C. Mix pumpkin cubes with 2 tbsp olive oil, turmeric, cumin, paprika and black pepper.
- Spread on a baking sheet and roast for 20-25 minutes until pumpkin is tender and lightly caramelized.
- Rinse quinoa in a fine sieve. Bring water or broth to a boil in a pot.
- Add quinoa, reduce heat to low and cook for 15 minutes until water is absorbed. Turn off heat and let stand for 5 minutes with the lid on.
- Meanwhile, heat 1 tbsp olive oil in a pan. Sauté onion for 3 minutes until translucent. Add garlic and rosemary and cook for 1 minute.
- Toast pine nuts in a dry pan until golden brown (2-3 minutes).
- Combine roasted pumpkin, quinoa, onion-garlic mixture and pine nuts in a large bowl.
- Drizzle with apple cider vinegar and gently toss. Crumble optional feta cheese over it.
- Serve lukewarm or at room temperature.
Gebruiksadvies
Eat as lunch or light dinner, 3 times per week. Serve lukewarm. Preferably eat at midday for optimal spleen support. Very suitable for damp and cold weather.
Contra-indicaties
Not for use with acute heat with fever, severe yin deficiency with night sweats, gallstones (pumpkin seeds), or aggravated wind in the intestines.