Pumpkin Quinoa Salad

Allergen and Diet Summary

Vegan
Gluten-Free
Soy-Free

Recipe Categories

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.

Pumpkin Quinoa Salad Recipe

Info

Cost

Health

Time 45m

Contents

Introduction

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.

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Ingredients

Adjust
Servespeople
  • Pumpkin
    280 g
  • Brussel Sprouts
    280 g
  • Extra Virgin Olive Oil
    1 tbsp
  • Lemon Juice
    1 tbsp
  • Maple Syrup
    2 tsp
  • Turmeric
    0.5 tsp
  • Cinnamon
    0.5 tsp
  • Cumin
    0.5 tsp
  • Cardamom
    0.5 tsp
  • Salt
    to taste
  • Black Pepper
    to taste
  • Dry Quinoa
    80 g
  • Bay Leaf
    2
  • Watercress
    160 g
  • Flaked Almonds
    50 g
  • Dried Cranberries
    50 g

Allergens are marked in bold

Recipe Instructions

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.