Pumpkin Quinoa Salad


Allergen and Diet Summary

Vegan
Dairy-Free
Eggs-Free
Gluten-Free
Soy-Free

Recipe Categories

Nutrients

NutrientGramsRDA
Carbs52.8g17.6%
of which Sugars10.5g11.6%
Fats21.9g33.7%
of which Saturates2.1g10.5%
Proteins20g43.5%
Fibers13.7g54.9%
* All data is per serving

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INFO

45m

NUTRITION

481KCAL

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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.

If you love healthy recipes like this, make sure to subscribe to our newsletter and you’ll get our newest recipes sent right into your inbox every week, plus our free ebook!

Ingredients


ALLERGY ADVICE Allergens are marked in bold
Pumpkin280 g
Brussel Sprouts280 g
Extra Virgin Olive Oil1 tbsp
Lemon Juice1 tbsp
Maple Syrup2 tsp
Turmeric0.5 tsp
Cinnamon0.5 tsp
Cumin0.5 tsp
Cardamom0.5 tsp
Salt to taste
Black Pepper to taste
Dry Quinoa80 g
Bay Leaf2
Watercress160 g
Flaked Almonds50 g
Dried Cranberries50 g

step 1

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. 

step 2

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. 

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 your super healthy pumpkin quinoa salad!

Tips

  • 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.