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Black Quinoa and Roasted Pumpkin Salad

Ali Segersten (author) Nov 09, 2011

Serve this nutrient-dense salad with baked wild salmon or roasted chicken for a weekday meal. It also makes a wonderful side dish for Thanksgiving!

1^½ cups black quinoa

2^¾ cups water

1 pinch sea salt

2 pounds sugar pie pumpkin

2 tablespoons extra virgin olive oil

¼ teaspoon Herbamare

1 pinch cinnamon

1 cup raw pecans

2 cups diced shallots (or red onion)

½ cup dried cranberries

½ cup chopped parsley

¼ cup freshly squeezed orange juice

¼ cup extra virgin olive oil

2 tablespoons champagne vinegar

1 teaspoon finely grated orange zest

½ teaspoon Herbamare

Orange Pepper Salmon