Quinoa & Pumpkin Seed Salad Recipe

You’re going to love the recipe I’m sharing today! It’s a very fall-inspired quinoa that almost feels like a fall pasta salad, only with quinoa and other anti-inflammatory ingredients instead of acidic pasta.

We combine quinoa with snap peas, pepitas or pumpkin seeds, and chives for a delicious mix of flavors and textures.

Did you know that quinoa is not a grain, but actually a seed? So if you’re trying to lose weight, substituting other grains for quinoa is a great way to further your progress.

[Watch for my blog post on Thursday about the 8 reasons you may be gaining weight – and how to turn it around.]

Give this recipe a try and let me know what you think over on Facebook.

QUINOA AND PUMPKIN SEED SALAD

Ingredients [Serves 4]

1 cup quinoa
2 cups filtered water (or yeast-free vegetable broth)
1/2 lb. sugar snap peas
1/2 cup pumpkin seeds
1/2 cup chives, minced
1/4 cup coconut oil
2 tbsp. apple cider vinegar
Pinch sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Pinch black pepper

Directions

In a small saucepan of boiling water, blanche the sugar snap peas for about 1 minute. Drain and spread out on a large plate to cool. Pat dry. Cut the peas on the diagonal into 1-inch pieces.

In another small saucepan, combine the quinoa with 2 cups of water (or yeast-free vegetable broth) and bring to a boil on medium heat. Then lower heat, cover and continue to cook the quinoa until all of the liquid has evaporated and the quinoa is tender, about 15-20 minutes. Uncover and fluff the quinoa, and transfer to a large bowl.

Next, add the coconut oil, apple cider vinegar, a pinch of sea salt, and black pepper to the quinoa. Then add the sugar snap peas, pumpkin seeds, and chives to the mixture and stir. Season again with sea salt and pepper (if needed).

Serve at room temperature or lightly chilled.

Want more recipes like this one?

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