Get ready to transform your taste buds with a culinary masterpiece that's about to become your new obsession! This Red Curry Roasted Pumpkin and Fennel Quinoa Salad isn't just a recipe – it's a vibrant journey of flavors that will make your kitchen smell like a gourmet restaurant and your plate look like a work of art. Imagine caramelized pumpkin, aromatic fennel, and perfectly cooked quinoa dancing together with the bold kick of red curry paste – this isn't just a salad, it's a flavor revolution that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups pumpkin, cubed
- 1 bulb fennel, sliced
- 1 cup cooked quinoa
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, combine cubed pumpkin and sliced fennel. Drizzle with olive oil and red curry paste, tossing thoroughly to ensure even coating. The curry paste will infuse the vegetables with a rich, spicy flavor.
- Spread the curry-coated vegetables in a single layer on the prepared baking sheet. Sprinkle with salt and freshly ground black pepper to enhance the seasoning.
- Roast the vegetables in the preheated oven for 25-30 minutes, turning once halfway through cooking. The pumpkin should be tender and slightly caramelized, with the fennel edges becoming golden brown.
- While vegetables are roasting, prepare the quinoa according to package instructions. For best results, rinse quinoa before cooking and use a 2:1 water to quinoa ratio.
- Once vegetables are roasted and quinoa is cooked, allow both to cool slightly for 5-10 minutes to prevent wilting of the salad.
- In a large serving bowl, gently combine the roasted vegetables with the cooked quinoa. Toss carefully to mix without breaking the roasted vegetables.
- Taste and adjust seasoning with additional salt, pepper, or red curry paste if desired. The salad can be served warm or at room temperature.
- Optional: Garnish with fresh herbs like cilantro or mint, or add a squeeze of lime juice for extra brightness.
Tips
- Vegetable Roasting Secrets: Cut your pumpkin and fennel into uniform pieces to ensure even cooking. The goal is caramelization, not burning!
- Curry Paste Pro Tip: Not all red curry pastes are created equal. Choose a high-quality paste for maximum flavor impact.
- Quinoa Perfection: Always rinse your quinoa before cooking to remove the natural coating that can make it taste bitter.
- Temperature Matters: Let the roasted vegetables cool slightly before mixing with quinoa to maintain their texture and prevent soggy results.
- Customization is Key: Feel free to add protein like roasted chickpeas or tofu to make this salad a complete meal.
- Make-Ahead Magic: This salad tastes even better the next day, so don't be afraid to prepare it in advance for meal prep.
- Garnish Game Strong: Fresh herbs like cilantro or mint can elevate the dish from great to absolutely phenomenal!
Nutrition Facts
Calories: 141kcal
Carbohydrates: 23g
Protein: g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
