Pumpkin Quinoa Salad

Name: Pumpkin Quinoa Salad
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 280 g of Pumpkin; 280 g of Brussel Sprouts; 1 tbsp of Extra Virgin Olive Oil; 1 tbsp of Lemon Juice; 2 tsp of Maple Syrup; 0.5 tsp of Turmeric; 0.5 tsp of Cinnamon; 0.5 tsp of Cumin; 0.5 tsp of Cardamom; Salt to taste; Black Pepper to taste; 80 g of Dry Quinoa; 2 Bay Leaf; 160 g of Watercress; 50 g of Flaked Almonds; 50 g of Dried Cranberries

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.

Nutrients

Nutrient	Grams	RDA
Carbs	52.8g	17.6%
of which Sugars	10.5g	11.6%
Fats	21.9g	33.7%
of which Saturates	2.1g	10.5%
Proteins	20g	43.5%
Fibers	13.7g	54.9%

Info

Cost

Health

Time 45m

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

Allergens are marked in bold

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

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.