Roast pumpkin and quinoa salad

Roast pumpkin and quinoa salad


Makes 4 side dishes


  • 800g kent pumpkin, sliced into 1cm thin pieces
  • oil spray
  • 1/3 cup quinoa (white, black, red or mixed)
  • 2/3 cup (160ml) vegetable stock
  • 1 garlic clove, minced
  • 1/4 cup parsley, chopped
  • 30g Danish feta, crumbled

For the dressing:

  • 1 tbsp olive oil
  • 2 tsp brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp lemon juice


Pre-heat oven to 200°c (180°C fan-forced) and line two large baking trays with baking paper.

Place pumpkin on trays, spray lightly with oil, season with salt and pepper and cook for 25-30 minutes.

While pumpkin is roasting, put quinoa, stock and garlic into a medium saucepan and heat on medium until bubbling. Turn the heat to low, cover and cook for 15-20 minutes or until quinoa is cooked.

Allow quinoa to stand for 2 minutes before fluffing up with a fork and set aside.

Place the olive oil, brown sugar, cinnamon and lemon juice in a glass jar. Pop the lid on and give it a good shake. Set aside.

Arrange pumpkin layered with quinoa on a large serving plate, or individual side plates, and drizzle with dressing from the jar.

Sprinkle with parsley and feta and serve immediately.

Serving Suggestions


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