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Pumpkin Quinoa Salad (with Kale Hummus)

Pumpkin Quinoa Salad with Kale Hummus
Last October, I was suffering from a bad stomach condition that lasted more than a month. I needed to eat clean, with lots of fiber, and without spices or chilies. Talk about constraints here. Constraints breed creativity, though ; that's what I discovered in no time. I made choices that I wouldn't have made any other way, such as going to boring Cojean for lunch, and eating a boring vegan superfood salad. There I sat with my salad, feeling sorry for myself ; expecting absolutely no pleasure, and eating because I had to. I took a bite. I mentally gasped, my eyes probably bulged as I sat there, dumbfounded. What the hell ? How can it be this good ? The sugary elements like raisins and pumpkin popped into my mouth, offsetting the pleasant bite from the vinaigrette ; the creamy kale hummus, aromatic and boosted by some chervil, paired perfectly with the pumpkin and quinoa, and it was a textures' festival between the crunchy, the soft and the creamy. I ate the whole thing up as if it was a Christmas' feast. No joke ; I had never eaten a meal without any spices, any meat and any excess fat with such wonderful flavour. I knew I had to reproduce it right away. I'm happy to say I figured it out, and although there's a bit of work involved, it's all worth it. Hear me out ; at some point in winter, after the upteenth cheesy, heavy meal you eat in a row, you'll feel like having a salad. Make this one. You won't regret it.

Pumpkin Quinoa Salad (with Kale Hummus) - Recipe

Ingredients - Where to find them

You might need to visit an organic store / a farmer's market to get some of the items listed here, such as sunflower seeds, raisins or kale.

Ingredients - Advice & key points

Not much to say here ; it's a straight-forward salad!
  • Don't skip the Kale Hummus! It's what gives this salad its pleasant creaminess and freshness :
    • I recommend blanching kale, as it removes its bitterness and softens its texture ;
    • If you cannot find kale, you might replace it with spinach, and only blanch them 1mn.
All set ? Let's make this Pumpkin Quinoa Salad!
Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 30 min Cook Time: 15 min Total Time: 45 mins
Servings 6
Best Season Suitable throughout the year
Description

A complex, perfectly balanced salad, with a unique texture's play and several flavour bursts from the herbs, raisins, hummus and zingy vinaigrette. 

Ingredients
    For the salad
  • 250 grams quinoa
  • 1/2 ~squash (600g)
  • 100 grams aragula (6 handfuls)
  • 6 handfuls sunflower seeds
  • 4 handful golden raisins
  • 3 handfuls mint (chopped)
  • a few chervil leaves
  • 1/4 white cabbage (shredded)
  • 0,5 liters veggie stock
    • For the Kale Hummus
  • 1 can cooked chickpeas (~400ml)
  • 5 large kale leaves
  • 5 tablespoons chickpeas liquid
  • 1/3 chervil bunch
  • 1 large garlic clove
  • 1 tablespoon tahini
  • 1/2 lemon (juiced)
  • 1/4 teaspoon salt
  • 1 pinch white pepper
  • 2 tablespoons olive oil
    • Dressing
  • 2 tablespoons apple cider vinegar
  • 6 tablespoons neutral oil
  • 1 teaspoon salt
  • 1 pinch white pepper
  • 1 tablespoon lemon juice
Instructions
  1. Prep your ingredients

    Peel and finely dice the squash. Mix in a bowl with salt and olive oil.

    Bake 30 min at 200° until tender and slightly golden.

    Careful ; don't overcook, or your small dices would get too dry and crunchy.
  2. Cook your quinoa

    Rinse quinoa under cold water. 

    Bring your broth to aboil. Add quinoa, cover & let it cook for 15 minutes.

    Cover and leave to rest for 5 minutes.

    Strain and drizzle with olive oil.

  3. Hummus time !

    Blanch kale leaves in boiling water for 3 mins. Place in cold water with ice cubes. Strain.

    Transfer to blender. Add all ingredients except olive oil. Blend.

    Once the mixture is smooth enough, add your olive oil and blend a few more seconds.

  4. Finish prepping your ingredients

    Thinly shred your cabbage, using a vegetable peeler (easiest way) or a knife. Mince mint & separate a few chervil leaves.

    Prepare your dressing by gradually emulsifying vinegar and oil. Add your lemon.

  5. Assembly time !

    Put it all together !

    On a bed of arugula, add quinoa, squash, white cabbage, mint, raisins, and sunflower seeds.

    Add 1 to 2 tablespoons vinaigrette per person, and 1 large dollop of kale hummus.

    Sprinkle with chervil. 

    Et voilà !! You're done ! 

Keywords: home made, pumpkin salad, winter salad, quinoa salad, pumpkin quinoa salad, salad with hummus, kale hummus, superfood, superfood salad, green salad, fresh, healthy
Read it online: https://multicarbs.com/recipe/pumpkin-quinoa-salad-with-kale-hummus/

Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.