Roasted Vegetable Quinoa Salad

조리 순서

1. 
   1

   Cook the quinoa in boiling water, drain well, and let it cool completely.

2. 
   2

   Cut the kabocha squash, zucchini, potatoes, and onion into bite-sized pieces. Toss evenly with olive oil, then roast in the oven for about 20 minutes until golden brown.

3. 
   3

   Wash the arugula thoroughly and drain well. In a mixing bowl, combine the cooled quinoa, roasted vegetables, and arugula. Toss gently until evenly mixed.

4. 
   4

   Transfer the salad to a serving plate, drizzle with lemon dressing, and finish with a sprinkle of pumpkin seeds.