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

Vegan

Dairy-Free

Eggs-Free

Gluten-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	52.8g	17.6%
of which Sugars	10.5g	11.6%
Fats	23.3g	35.8%
of which Saturates	2.3g	11.5%
Proteins	20g	43.5%
Fibers	13.7g	54.9%

SAVE

INFO

45m

NUTRITION

493KCAL

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

Print Recipe

ALLERGY ADVICE: For allergens, see ingredients 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!

Foodacious 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.