The perfect plant-based lunch, with notes of caramel roasted pumpkin and a light quinoa salad tossed with arugula and warm veggies.
For the quinoa salad, I sautéed mushrooms and zucchini with garlic and onion to make a warm, satisfying, savoury side. I added arugula at the end to add a fresh element and because I try to have fresh greens with every meal.
Spinach would be a tempting substitute for the arugula here too. You could add balsamic glaze for a touch of sweetness to the pumpkin and salad.
This is the perfect lunch to bring with you to work, or anywhere you go, in a glass jar or container!
1/2 cup quinoa, dry
2 handfuls arugula/rocket
1 tbsp extra virgin olive oil
1/4 cup mushrooms
1/4 cup zucchini
2 garlic cloves
1/2 tsp onion powder
1/2 tsp garlic powder
dash of chili flakes
salt + pepper to taste
Preheat oven to 375F or 190C
Cut pumpkin into 1 inch slices, drizzle olive oil on both sides and any seasonings you wish, I used rosemary + thyme + salt + pepper
Roast for about 20 mins, or until pumpkin is golden and tender
While the pumpkin is roasting, in a large pot, bring the quinoa and water to a boil, lower heat and cover for 10-15 mins
In a sauce pan, heat olive oil and add garlic, onion, mushroom and zucchini. Add garlic and onion powder and salt + pepper. Stir until tender. Remove from heat and transfer to a bowl. In the bowl, stir in quinoa. Add 1 tbsp of olive oil and stir in. Let cool for 15 mins and add arugula.
Serve a few slices of pumpkin with your quinoa salad, and top with lime! I added some sunflower and pumpkin seeds for crunch. Balsamic glaze would go really nicely with this dish too!