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Quinoa Salad with Spicy Pumpkin Vinaigrette

This quinoa salad with spicy pumpkin vinaigrette is a great gluten free, vegan friendly, and vegetarian friendly option.
Course Salad
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 237kcal

Ingredients

  • Pumpkin Vinaigrette
  • ¼ cup LIBBY’S 100% Pure Pumpkin
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup
  • ¼ cup olive oil
  • 2 tablespoons red onion minced
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sea salt
  • Salad
  • 2 cups cooked quinoa
  • 1 cup organic corn kernels
  • 1 cup baby peas
  • 2 carrots julienned
  • ¼ cup dried cranberries
  • 2 tablespoons cashews chopped

Instructions

  • Make vinaigrette by combining LIBBY’S 100% Pure Pumpkin, apple cider vinegar, maple syrup, olive oil, onion, garlic, ginger and sea salt in a blender. Process until smooth.
  • In a large bowl combine quinoa, corn, peas and carrots. Toss with desired amount of dressing. Top with cranberries and cashews and serve. Reserve additional dressing for leftovers or another use.

Notes

Servings 6, Calories 230, Fat 11.1g, Carbohydrates 29.4g, Protein 5.3g, Cholesterol 0mg, Sodium 331mg, Potassium 356mg, Fiber 4.3g, Sugars 8g

Nutrition

Calories: 237kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 409mg | Potassium: 274mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3580IU | Vitamin C: 11.3mg | Calcium: 31mg | Iron: 1.6mg