As the pumpkin season just started, here is a recipe to a hearty salad with a lot of flavor! Squash, especially red kuri squash, also known as Hokkaido squash, is one of my favorite vegetable as it has a wonderful texture, tastes really delicious and contains heaps of vitamin b1, b2, b6, vitamin c, vitamin e, folic acid, magnesium and phosphor.
The skin of a Hokkaido squash is edible so there is no need to peel it!I can really recommend making a big batch at once as you can keep this salad in the fridge for about three days.
Ingredients for one big salad:
- 1 red kuri squash (small to medium size)
- 300 g quinoa
- 200 ml coconut milk
- 1 zucchini
- 80 g walnuts
- 1 tbsp olive oil
- optional fresh parsley
- chili powder, salt & pepper
Instructions:
- Start by cooking the squash in whole* in a big pot for 30 minutes until it’s soft.
- Meanwhile wash the quinoa. Add the washed quinoa to boiling water (1 part quinoa on 2 parts of water) and let it simmer on medium heat for about 15 minutes.
- Cut the zucchini into small pieces.
- Roast the walnuts on low heat in a pan.
- Prepare the dressing by combining spices, coconut cream and optional parsley.
- When the pumpkin is soft and the quinoa cooked mix all the ingredients together, add the dressing, the olive oil and the roasted walnuts.
*I prefer to cook the squash as whole as the uncooked consistency is really hard to cut and I’ve cut myself several times.