Pumpkin Salad

Name: Pumpkin Salad
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Sweet pumpkin; 8 slices Green leafy cabbage; A handful Quinoa; 4 pcs Virgin tomato; 4 pieces parsley; 1 piece Small onions; 3 pcs garlic; 3 Small red pepper; 4 pcs almond; 2 tablespoons olive oil; 1 tsp black pepper powder; 1 tablespoon Sugar; 2 tablespoons salt; 1 tablespoon Sherry vinegar; a little Cheese; 1 tablespoon Thyme

by chinfeya

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pumpkin is a recognized healthy food. Pumpkin salad is a delicate, simple and nutritious delicacy. The roasted mummy pumpkin is particularly sweet, with cooked quinoa, green leafy cabbage, chopped almonds and parsley, and sweet and sour Virgin tomatoes as a dressing. The special flavors of thyme, garlic, small onions and small red peppers are combined with olive oil, pepper, salt, sugar, sherry vinegar, and cheese to form a unique Italian-style salad. The quinoa used in it is a food with high nutritional value and is recognized as one of the most nutritionally valuable superfoods in the world. Mainly produced in South America. Rich in protein and minerals. This salad is bright in color and rich in nutrition, which is suitable for pre-dinner or summer consumption. "

Pumpkin Salad

1. Prepare a variety of salad ingredients (parts). Wash the cabbage to remove the stems and leave young leaves. Wash the parsley. Peel the mummy pumpkin (the prototype sweet pumpkin), pick out the seeds, wash, and cut into 3.5 cm pieces. (Approximately) Load the baking sheet.

2. Finely chop garlic. Finely chop the small red rice pepper. Add it to the pumpkin.

3. Add thyme, black pepper, olive oil, and pumpkin, mix well, and finally sprinkle with a thin layer of sugar. Put it in the oven at 200 degrees Celsius for 20 minutes.

4. Roast the pumpkin and add cold water to the pot at the same time (not too much, just cover the cabbage). After boiling, add 2 tablespoons of salt and blanch the cabbage immediately out of the pot to drain the water.

5. Continue to cook the quinoa in the brine that has just blanched the cabbage. Boil the water and pour the quinoa into the bowl of kale.

6. Wash the saint tomatoes and cut in half in the middle.

7. Small onions (must use small onions) finely chop.

8. Take out the roasted pumpkin (the pumpkin is softened and ripened). Add the fried green leafy cabbage and quinoa to the roasted pumpkin. Add the chopped small onions, cut the virgin tomato in the middle, and chop the almonds. Wash and chop the parsley. Sprinkle in, olive oil, sherry vinegar, salt, pepper, grated cheese and sprinkle in the plate

9. Add green leafy cabbage and quinoa to the roasted pumpkin, chopped small onions, and cherry tomatoes. Finely chop almonds (or use almond slices), wash and chop parsley, sprinkle in olive oil, sherry vinegar, salt, pepper, and cheese grated, and place on the plate. Finally, add a piece of parsley to decorate and serve.

Comments

Sign in to comment

Similar recipes

Pumpkin Porridge

Sweet Pumpkin, Fragrant Rice, Water

Sweet Pumpkin Cream Cheese Pie

Low-gluten Flour, Baking Powder, Butter