This roasted pumpkin quinoa salad is a tasty and healthy vegan salad perfect to prepare for dinner and pack in your lunch box for the next day.
We have packed this recipe with some of the best superfoods to give you a colourful dish that bursts with nutrients and a fully balanced meal that will keep you full for long.
In fact, pumpkin and Brussel sprouts are low calorie vegetables high in vitamins, fibres, and powerful antioxidants. A single serving of this salad covers your recommended daily intake of vitamin A and vitamin C!
Turmeric is the new star of superfoods and, when coupled with black pepper, just a 1/4 of tsp a day has great health-boosting effects.
The quinoa in this pumpkin salad provides a source of plant-based proteins and, being used like a cereal grain, it’s perfect for gluten-free diets.
- Brussel Sprouts
- Extra Virgin Olive Oil
- Lemon Juice
- Maple Syrup
- Black Pepper
- Dry Quinoa
- Bay Leaf
- Flaked Almonds
- Dried Cranberries
Cut the pumpkin into sticks and halve the Brussel sprouts.
Then, toss them in a non-stick baking tray with extra virgin olive oil, lemon, maple syrup, turmeric, cinnamon, and cardamom pods. Season with salt and pepper according to taste.
Roast the vegetables in the oven at 210°C (410°F) for 30 minutes flipping them halfway through cooking time.
In the meantime, prepare the quinoa for the salad.
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.
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 your super healthy pumpkin quinoa salad!
For a nut-free alternative, you can use toasted pumpkin seeds instead of flaked almonds.
You can replace cranberries with sultanas or dried blueberries.
Store this vegan pumpkin salad in an airtight container in the fridge for 2 days and enjoy it warm or cold.