Superfood Recipe

Rinse and cook quinoa

Place the quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds, rubbing with your fingers to remove the bitter saponin coating. Drain well. In a small saucepan combine rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 12–15 minutes until water is absorbed and grains are translucent with a small white ring. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.

Prepare and roast pumpkin

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss the pumpkin cubes with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper to coat evenly. Spread in a single layer. Roast for 20–25 minutes, tossing once halfway through, until the pumpkin is golden at the edges and tender when pierced with a fork. Remove and let cool slightly.

If using frozen edamame, blanch in boiling water 1–2 minutes then drain and shock in ice water, or simply run under cold water to thaw; drain thoroughly. Thinly slice red onion and lightly pat blueberries dry if needed. Add edamame, blueberries, and red onion to the bowl with the cooked quinoa.

Roughly chop the almonds and, if you prefer extra toasty flavor, toast almonds and sunflower seeds in a dry skillet over medium heat 3–4 minutes, shaking the pan, until fragrant and lightly golden. Let cool briefly, then add almonds and sunflower seeds to the quinoa mixture.

Make the dressing

In a small jar or bowl combine 1/4 cup fresh orange juice, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup (or honey), and 1 teaspoon finely chopped fresh rosemary. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified and taste; adjust salt, acidity (more vinegar), or sweetness as desired.

If you prefer a smoother dressing, briefly pulse in a small blender or use an immersion blender for a few seconds. Stir in 1/2 teaspoon orange zest if using for extra brightness.

To the bowl with warm quinoa, add the roasted pumpkin, edamame, blueberries, red onion, chopped almonds, and sunflower seeds. Drizzle about two-thirds of the dressing over the salad and gently toss to combine, taking care not to break the pumpkin cubes. Taste and add more dressing if desired.

If using, fold in microgreens or baby arugula for a fresh leaf component. Garnish with the remaining dressing drizzled on top and a small sprinkle of extra chopped almonds, sunflower seeds, and orange zest.

Serve warm, room temperature, or chilled. Leftovers keep covered in the refrigerator for 2–3 days; add a splash of orange juice or extra dressing when serving to refresh.