I’m a huge quinoa fan and given the chance I would eat it everyday!
I’m lucky that H also loves it, so I make it often. Sometimes served as a meal, like this roasted pumpkin quinoa salad could be, and other times I will just season it and have it as an accompaniment to another dish.
I have also forgotten about it on the stove and turned it to mush, so it becomes porridge for the following morning…
So back to the recipe: the pumpkin is roasted with red onion, cumin, coriander, fennel seeds and maple, its delicious and you could totally eat it like that as a side dish.
The quinoa is dressed with are lots of herbs and spices; mint, coriander, sumac, lemon and its all topped with pomegranates, pepitas and hazelnuts – whats not to love…
Some other quinoa favourites: Quince, pumpkin, eggplant quinoa salad, A big bowl of green goodness,
Spiced peach quinoa porridge, Quinoa granola, Spiced lamb quinoa pilaf, Quinoa congee
Roasted pumpkin quinoa salad
Ingredients
For the roasted pumpkin
- 1/4 medium kent pumpkin, or your pumpkin of choice (about 3 cups of chopped pumpkin)
- 1 red onion, cut in to small wedges
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1/2 tsp ground cumin
- 1 tbsp olive oil
- 2 tsp maple syrup
For the salad
- 1/2 cup quinoa
- 1 big handful mint
- 1 big handful coriander
- 1/2 tbsp olive oil
- 1/2 lemon, juiced, or to taste
- 1 tsp sumac
To garnish
- 2 tbsp pomegranate seeds
- 1 tbsp dry roasted pepitas
- 1 tbsp dry roasted hazelnuts, roughly chopped
Instructions
- Preheat oven to 220 degrees C (425 degrees F). Cut pumpkin into chunks and place on a lined baking tray with the onion Add the remaining ingredients and toss to coat. Spread out in a single layer and roast for 25 minutes or until cooked through. Cooking time will vary depending on the size of your pumpkin chunks. Once cooked remove and set aside.
- Wash the quinoa and add to a small saucepan with 3/4 cup of water. Cover and bring to the boil. Once boiling turn the heat to as low as possible and allow to cook for 10 minutes. Once cooked fluff with a fork and add to a large bowl. Set aside and allow to cool slightly.
- Finely chop the mint and coriander add to the quinoa along with the olive oil, lemon juice, sumac and salt and pepper. Add the pumpkin and toss gently. Add to a serving plate.
- Garnish with pepitas, pomegranates and hazelnuts. Serve.
Notes
If you make my roasted pumpkin quinoa salad, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx
This pumpkin salad sound yummy!!! pic look so attractive, Thanks for sharing!!
Thanks for stopping by Aria.
Oh yum, this looks so tasty and so colourful as well! Definitely want to try this out :)
Julia // The Sunday Mode
Thanks so much Julia x
We love this salad. I’ve made it at least 4 times. It’s so easy, tasty, good for you and pretty!
Fantastic Michelle, thanks so much for letting me know. Lovely to hear. Xx
This is so inviting! Any suggestions or tips for making it ahead of time (the day before)?
Hi Emily, this salad could easily be served cold so you could prepare the day ahead if you like. I would keep the quinoa and pumpkin seperate in the fridge until you are ready to serve. Combine and then garnish.
This recipe is lovely, although I tweak it slightly by adding a packet of rocket leaves, and don’t use the nuts (I have fussy children) This salad is great for entertaining as it can be made in advance & kept in the fridge. Definitely recommend!
Thank you so much Lorin, I love the idea of adding rocket and you are right, it can be made in advance and kept in the fridge. xx
Made this salad for guests last night, was enjoyed by everyone! So crunchy and flavoursome, I added lemon zest as well as lemon juice for that extra zing. Easy to prepare ahead and just mix the quinoa part with pumpkin at the time and garnish with your seeds and nuts.
I like the sound of using the lemon zest as well. I do love that zing. I’m going to try that myself next time!
Could you kindly tell us what “1/4 of a medium Kent pumpkin means — either by weight or by volume? Where I live, I have never seen or heard of this pumpkin, and this information would be very helpful.
Thanks much!
Hi Diane, I would say about 3 cups of chopped pumpkin. But the recipe is very flexible so you could use more or less to suit your tastes.
Can’t wait to try this recipe! But I’m having the hardest time finding sumac. Can you suggest any alternatives? Thanks, Dee
Hi Dee, sumac has a lemony taste so you could substitute a little lemon zest or simply leave it out. It won’t make too much difference.
Made this as an entree for 2 people and served it on a bed of fresh romaine, Loved it!
Thanks so much for letting me know Loreen. I’m so happy you loved it.
Can o give it a 6/5. The little flavour bursts from fennel seeds, zing from the mint & creamy ness of pumpkin. Omg. I left out coriander because I hate it and used 50/50 pumpkin & sweet potato because I had to use the sweet potato. I didn’t have any Sumac so I substituted with lemon rind. Have you any idea of the calorie count per cup?
Hahah you definitely can Michelle…. thanks for the feedback, I’m happy to hear you loved it. I actually have no idea about the calories, sorry. xx
Has anyone made this with butternut squash instead of pumpkin?
Hi Jodi, I have made it with a variety of different pumpkins including the butternut variety. We call them all pumpkin in Australia rather than squash.
This just cannot go wrong. I added some sweet potato as well. I cover the baking tray with foil for the 1st 10 minutes for the veggies to soften a bit.
Thank you for a wholesome recipe.
Thanks so much Anupama, I have also used sweet potato on occasion. It’s a great substitute or addition. Thanks for the feedback, I really appreciate it.
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