Roast pumpkin and quinoa salad

Now that summer is in full swing in Australia, pumpkin is well and truly in season, the perfect time to try out this roast pumpkin and quinoa salad.

A bit about pumpkin

Pumpkin is bursting with nutrition, especially vitamin A and beta-carotene.  Beta-carotene is an antioxidant nutrient that our bodies can convert to vitamin A.  Pumpkin is also high in antioxidants, fibre, vitamin C and vitamin E.  This means regularly eating pumpkin supplies our body with these vital nutrients, which help boost our immune system, protects our eyesight and heart, improves gut health and promote healthy skin.  Plus pumpkin is super versatile and easy to add to our diet.  You can add pumpkin to soups, salads, curries, casseroles, smoothies, dips, sandwiches and wraps.

Pumpkin seeds, also known as pepitas, are also an excellent source of nutrition.  They are loaded with healthy fats, magnesium, iron, fibre, antioxidants and zinc.  As pumpkin seeds contain such high amounts of magnesium and zinc, regularly eating them may help boost your immune system, protect the heart, improve gut health, help with sleep and stress and improve fertility in men.


Roast Pumpkin and Quinoa Salads


Roast pumpkin and quinoa salad

Preparation time: 40mins

Serves: 4 serves


500g pumpkin, cut into 2.5cm cubes

1 Red Onion, cut into wedges

1 Red Capsicum, chopped (optional)

4 Cloves garlic, leave whole in the skin (optional)

1 Tablespoon olive oil

2-3 Teaspoons Moroccan seasoning

1 cup Quinoa, cooked as per packet instructions

1 Tablespoon Pumpkin seeds

1/2 Block Feta, crumbled (optional)

1 cup Spinach

2 Tablespoon Parsley (optional)

Salt and pepper to season


1 Lemon, juiced and zested

1/4 cup Olive Oil


  1. Preheat the oven to 200C.  

  2. Place pumpkin, onion, capsicum and garlic in a roasting tin. 

  3. Sprinkle with spices and olive oil and toss to coat.  Roast for 20-30mins or until veggies are golden and tender.  Once veggies are cooked squeeze the garlic cloves out of their skin.

  4. Meanwhile, cook quinoa following the packet instructions.  Once cooked allow to cool.

  5. For the salad dressing place the lemon juice, lemon zest and olive oil in a jar and shake to combine.

  6. Place the quinoa in a salad bowl.  Add pumpkin, onion, capsicum, garlic, spinach, feta, pumpkin seeds and parsley.  Pour over the dressing. Toss to combine.

  7. Delicious served with grilled chicken or salmon.

Instead of pumpkin, you can use sweet potato or a mixture of pumpkin and sweet potato.

Check out some of my other recipes that use sweet potato – Sweet Potato, Carrot and Lentil Soup.


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