Quinoa salad with pumpkin and gorgonzola dolce

Name: quinoa salad with pumpkin and gorgonzola dolce
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: 500 g Red onion; 4 el sunflower oil; 800 g chilled pumpkin cubes; 1 el baharat spice mix; 200 g tri color quinoa; 30 g fresh curl parsley; 2 el Red wine vinegar; 3 el extra virgin olive oil; 150 g gorgonzola dolce

Side dish for the Christmas dinner: salad of quinoa with onion, pumpkin, baharat, parsley and gorgonzola.

Ingredients

Kitchen Stuff

1 baking dish (25 x 35 cm)

Directions

Preheat the oven to 200 ° C. Peel the onions and cut into half rings.
Heat the sunflower oil in a large frying pan and fry the onion on low to medium heat in 30 min. Dark, soft and sweet.
Change regularly. Season with pepper and salt.
Meanwhile, put the pumpkin cubes in the baking dish and mix with the sunflower oil, the baharat and possibly salt.
Bake the pumpkin in the middle of the oven for about 30 minutes. Sprape once after 15 minutes.
Meanwhile, cook the quinoa according to the instructions on the packaging. Do in a large bowl. Mix in the onion and pumpkin.
Slice the parsley and add. Drizzle with red wine vinegar and olive oil and scoop.
Divide the gorgonzola dolce over it. This salad is both lukewarm and cold tasty.