Name: Pumpkin Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Ingredients: 500-600 g pumpkin (skin removed and cut into ~ 2.5 cm cubes); 1 tablespoon olive oil; ½ teaspoon smoked paprika; ½ teaspoon salt; 2 cups cooked quinoa (made from ~ ¾ cup uncooked quinoa); 1 cup peas, (fresh or defrosted); 400 g can chickpeas, (drained and rinsed); ½ cup sundried tomatoes, (thinly sliced); ½ cup pumpkin seeds, (raw or dry-fried); 2 tablespoons parsley or mint, (finely chopped); 1 tablespoon olive oil; 1 tablespoon coconut aminos, (tamari or soy sauce); 1 tablespoon lemon zest; 1 lemon, (juiced); 1 teaspoon freshly ground pepper; 1 teaspoon garlic powder (or crushed garlic); ½ teaspoon salt

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Pumpkin quinoa salad is a satisfying, sense-stimulating salad with the contrast of tangy sundried tomatoes and lemon, sweet pumpkin, chewy quinoa, crunchy pumpkin seeds and fresh herbs.

Three green and white plates with pumpkin quinoa salad, sitting on a wooden kitchen bench with a sprinkling of pumpkin seeds, a few sprigs of parsley and pumpkin with a pieced cut out of it.

I love a salad that can satisfy as a meal. This salad sure does.

Ingredients for this roast pumpkin quinoa salad

To make this salad, you will need:

roasted pumpkin
cooked quinoa
peas, fresh or defrosted
canned chickpeas
sundried tomatoes
pumpkin seeds
parsley or mint
olive oil
smoked paprika
coconut aminos, tamari or soy sauce
lemon juice and zest
garlic
salt and pepper

How to make this salad

To make this quinoa pumpkin salad, you will need roasted pumpkin and cooked quinoa.

Thus, to assemble it quickly, you could pre-roast the pumpkin and pre-cook the quinoa.

For example, you could make extra roast pumpkin when making another dish, such as my barley risotto with roast pumpkin. You could also cook extra quinoa for this and other recipes.

Then, it is simply a matter of combining all the ingredients for a rustic-looking salad. It’s not necessarily a salad to look beautiful but to satisfy taste and hunger.

Three green and white plates with pumpkin quinoa salad served on them, sitting on a wooden kitchen bench with a sprinkling of pumpkin seeds, a few sprigs of parsley and pumpkin with a pieced cut out of it in the background.

How to serve this salad

This pumpkin and quinoa salad could be plated with the pumpkin seeds sprinkled on top with some sprigs of parsley and mint.

It can be served hot or cold on its own or with:

crumbed feta
slices of grilled halloumi
slices of avocado
a sprinkling of pomegranate seeds

A few wedges of lemon would be a great addition if served with grilled halloumi.

Your choice of quinoa for this salad

The quinoa in this recipe gives a nice nutty texture while making it a sustaining salad.

Quinoa is finer and moister than rice, which works well in this salad.

You could choose white or tri colour quinoa in this recipe. Tri colour quinoa looks lovely against the other colours in this salad. However, the choice depends on what you have available.

Over to you to try this recipe for yourself and modify it to your taste preferences. Enjoy!

How long will this salad last in the fridge?

This salad should be good to eat for up to five days, stored in an airtight container.

Three green and white plates with pumpkin quinoa salad, sitting on a wooden kitchen bench with a sprig of parsley and pumpkin with a pieced cut out of it in the background.

Have you made this pumpkin quinoa recipe?

I’d love to hear if you tried this recipe and how it turned out. Leave a comment below and share a picture on Instagram with the hashtag #joyfuleatingmoment.

Want to try other salad recipes with quinoa?

Check out my other salad recipes that contain quinoa:

Alternatively, you can invent your own satisfying salad by following my formula for delicious and satisfying grain bowls, which can include quinoa.

Pumpkin salad with quinoa on a light green plate.

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5 from 1 vote

Pumpkin Quinoa Salad

A satisfying, sense-stimulating salad with the contrast of tangy sundried tomatoes and lemon, sweet pumpkin, chewy quinoa, crunchy pumpkin seeds and fresh herbs.

Prep Time20

Cook Time20

Course: Side Dish, Salad

Keyword: vegan, gluten-free

Author: Tansy Boggon

Ingredients

Roast Pumpkin

500-600 g pumpkin skin removed and cut into ~ 2.5 cm cubes
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon salt

Salad

2 cups cooked quinoa made from ~ ¾ cup uncooked quinoa
1 cup peas, fresh or defrosted
400 g can chickpeas, drained and rinsed
½ cup sundried tomatoes, thinly sliced
½ cup pumpkin seeds, raw or dry-fried
2 tablespoons parsley or mint, finely chopped
1 tablespoon olive oil
1 tablespoon coconut aminos, tamari or soy sauce
1 tablespoon lemon zest
1 lemon, juiced
1 teaspoon freshly ground pepper
1 teaspoon garlic powder or crushed garlic
½ teaspoon salt

Instructions

Roast Pumpkin

Preheat oven to 200^oC fan-forced.
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, until golden and tender.

Quinoa Salad

Meanwhile, cook the quinoa. See link to instructions below.
Once the quinoa is cooked and cooled slightly, place the quinoa in a heatproof mixing bowl.
Then add all the remaining ingredients. Stir through.
Then gently toss the pumpkin through the quinoa salad.
Serve on a large platter with a sprig of parsley or mint.

Notes

Never cooked quinoa before?

Check out my blog on how to cook quinoa for salads.

Essentially, cook 1 part quinoa with 2 parts water with a pinch of salt (or use stock). Bring to the boil and then lower to a simmer, cooking the quinoa for 15-20 minutes, covered, until the water is absorbed. Once cooked, sit for 5-10 minutes, covered. ‘Fluff’ with a fork.

Storage

Store in an airtight container in the fridge for up to 4-5 days.