how to make

Pumpkin Quinoa Salad

by

Health

Time

45m

Cost

Nutrients

493 kcal

Carbs 53 grams

Sugars 10 grams

Total Fats 23 grams

Saturates 2 grams

Fibers 14 grams

Proteins 20 grams

About this recipe

This flavourful and colourful salad is prepared with roasted pumpkin and quinoa, topped with flaked almonds and cranberries. It makes a fully balanced vegan meal, high in vitamin A and C, fibres, and antioxidants. It's great both warm and cold for a healthy dinner or a tasty meal prep lunch box.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts

Servings

2

swipe up for ingredients

Ingredients List

Pumpkin280g
Brussel Sprouts280g
Extra Virgin Olive Oil1tbsp
Lemon Juice1tbsp
Maple Syrup2tsp
Turmeric0.5tsp
Cinnamon0.5tsp
Cumin0.5tsp
Cardamom0.5tsp
Salt0to taste
Black Pepper0to taste
Dry Quinoa80g
Bay Leaf2
Watercress160g
Flaked Almonds50g
Dried Cranberries50g

STEP 1

Toss pumpkin sticks and halved Brussel sprouts in a non-stick baking tray with extra virgin olive oil, lemon, maple syrup, turmeric, cinnamon, cardamom pods, salt, and pepper. Roast them at 210°C (410°F) for 30 minutes.

Ingredients List

Pumpkin280g
Brussel Sprouts280g
Extra Virgin Olive Oil1tbsp
Lemon Juice1tbsp
Maple Syrup2tsp
Turmeric0.5tsp
Cinnamon0.5tsp
Cumin0.5tsp
Cardamom0.5tsp
Salt0to taste
Black Pepper0to taste
Dry Quinoa80g
Bay Leaf2
Watercress160g
Flaked Almonds50g
Dried Cranberries50g

STEP 2

Add dry quinoa and bay leaves in a pot, cover with water, and bring to a boil. Cook for 15 minutes or follow the packet instructions, then drain excess water and set aside.

Ingredients List

Pumpkin280g
Brussel Sprouts280g
Extra Virgin Olive Oil1tbsp
Lemon Juice1tbsp
Maple Syrup2tsp
Turmeric0.5tsp
Cinnamon0.5tsp
Cumin0.5tsp
Cardamom0.5tsp
Salt0to taste
Black Pepper0to taste
Dry Quinoa80g
Bay Leaf2
Watercress160g
Flaked Almonds50g
Dried Cranberries50g

STEP 3

Prepare each serving bowl with watercress salad, cooked quinoa, and roasted pumpkin and Brussel sprouts. Then, sprinkle with toasted flaked almonds and dried cranberries. Enjoy!

Ingredients List

Pumpkin280g
Brussel Sprouts280g
Extra Virgin Olive Oil1tbsp
Lemon Juice1tbsp
Maple Syrup2tsp
Turmeric0.5tsp
Cinnamon0.5tsp
Cumin0.5tsp
Cardamom0.5tsp
Salt0to taste
Black Pepper0to taste
Dry Quinoa80g
Bay Leaf2
Watercress160g
Flaked Almonds50g
Dried Cranberries50g

COOL STUFF

Himalayan Salt

Pink salt is not only richer in minerals than regular salt but also less processed and therefore more natural. And it's actually mined from Himalayan's mountain caves! Cool stuff.

Get It!