Quinoa, Pumpkin, and Pomegranate Salad in Air Fryer
restaurant 4 portions
schedule 01 h 00 min
Cooking details
This recipe has been tested in a Newlux 5’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt300 g. pumpkin
- task_alt 200 g. quinoa
- task_alt 30 g. of pumpkin seeds
- task_alt30 g. of pistachios
- task_alt 75 ml. of extra virgin olive oil
- task_alt400 ml. of vegetable broth
- task_alt1 red onion
- task_alt1 pomegranate
- task_altFresh cilantro to taste
- task_altPomegranate Vinaigrette
- task_alt2 tablespoons of pomegranate juice
- task_alt2 tablespoons of wine vinegar
- task_alt1 tablespoon of honey
- task_alt2 tablespoons olive oil
- task_altSalt and pepper to taste
step by step recipe
- We start by preheating the air fryer to 200 degrees for 10 minutes.
- We cut the peeled pumpkin into cubes and the red onion into slices, place them in the air fryer basket, season with salt and drizzle with olive oil, and cook for 20 minutes.
- Halfway through the cooking time, we stir the pumpkin and onion to ensure even cooking.
- Meanwhile, we wash and drain the quinoa and cook it with vegetable broth according to package instructions (usually for about 10 to 15 minutes).
- We drain it and let it drain completely. Now we prepare the vinaigrette by placing the pomegranate juice, vinegar, honey, olive oil, salt, and pepper in a small bowl and mixing until everything is incorporated.
- We combine the rest of the ingredients in a bowl. We add the quinoa, roasted pumpkin, onion, and stir. We season and serve with chopped cilantro, a few pomegranate seeds we've reserved, pumpkin seeds, and pistachios on top.
- We dress it with the vinaigrette.
- Enjoy!
