Roasted pumpkin and quinoa salad

I love whipping up this salad for a BBQ with friends or just keeping it in the fridge for an easy lunch or dinner. Enjoy hot or cold as is, or with grilled chicken or some greens.


  •  500g butternut pumpkin, peeled, cut into 2.5cm cubes
  •  1 tablespoon extra virgin olive oil
  •  2 teaspoons Moroccan seasoning
  •  3/4 cup quinoa, rinsed, drained (option to use brown rice)
  •  2 tablespoons lemon juice
  • 1/2 cup fresh coriander leaves
  • 1/2 cup almonds (or any other nut on hand)
  •  Salt, to season


  • Preheat oven to 220C/200C fan-forced.
  • Dry roast nuts until golden. Meanwhile prepare pumpkim.
  • Remove nuts from oven. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.
  • Meanwhile cook quinoa or rice according to packet instructions.
  • Place quinoa or rice in a bowl. Add pumpkin, lemon juice, nuts and coriander. Season with salt and pepper. Toss gently to combine. Serve.

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