Pumpkin Cranberry Quinoa Salad

Pumpkin Cranberry Quinoa Salad

Ingredients:

• 1 lb. pumpkin, peeled, cut into 1” cubes
• 2 tablespoons butter
• 2 tablespoons Well Seasoned Cooking Oil*
• 2 teaspoons Moroccan seasoning*
• 3/4 cup quinoa, rinsed, drained*
• 4 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1/4 cup toasted unsalted pumpkin seeds
• 1/4 cup crumbled feta cheese*
• 1/2 cup fresh cilantro or flat leaf parsley
• *Available from Well Seasoned

Instructions:

1. In a large sauté pan, over medium high heat, sauté the pumpkin in the butter. Sauté until the pumpkin is fork tender & golden brown, about 20 minutes.
2. Meanwhile, in a small sauce pan, sauté the shallot in 1 tbsp. butter with the Moroccan seasoning. Add the quinoa and 1 1/2 cups cold water. Turn the heat to high and cover. Bring to a boil.
3. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
4. Remove the lid, fluff with a fork and set aside to cool. In a small bowl, mix the lemon juice and olive oil to make a quick vinaigrette.
5. Transfer the warm quinoa to a large bowl, add the cooked pumpkin seeds and cranberries. Season with salt and pepper. Toss gently with the vinaigrette to combine. Garnish with the crumbled feta and cilantro.