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Roasted pumpkin quinoa salad - packed with herbs and garnished with pepitas, pomegranate & hazelnuts

Roasted pumpkin quinoa salad

Servings 4 as a side


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


  • 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.


To dry roast the pepitas and hazelnuts.  Add separately to a frying pan and cook over medium heat until golden.  Add the hazelnuts to a tea towel and rub with your hands to remove most of the skins. Then roughly chop.