Pumpkin Cranberry Quinoa Salad

November 11, 2015

Pumpkin Cranberry Quinoa Salad

Pumpkin Cranberry Quinoa Salad

By ,


  • 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


  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.

Prep Time: Around 15 Minutes

Cook time: Around 1 Hour

Yield: 4 servings.

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