Quinoa (pronounced keen-wah) is considered a superfood. High in fibre and a complete protein, full of antioxidants such as those found in berries and completely gluten free. I don’t eat it often, just like rice and other ‘safe grains’ like buckwheat and millet, I have it occasionally and it helps me stay on track if I feel like I need something different and it’s also a great option when you first start cutting grains out. This Quinoa Salad with Roast Pumpkin was originally a cous cous salad my friend Juliet used to make, I don’t miss the cous cous at all and if you can’t have quinoa you can try cauli-couscous instead. It is delicious!
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Quinoa Salad with Roast Pumpkin |
QUINOA SALAD WITH ROAST PUMPKIN
- 1 kg pumpkin (peeled & diced into 1/2 inch cubes)
- 1 cup quinoa rinsed until water is clear (preferably soaked overnight with 1 tbsp salt) (buyiherb or amazon)
- 2 red capsicum, seeds removed and sliced
- 1 small spanish onion finely diced
- 4 spring onions thinly sliced
- 1/2 cup finely chopped fresh coriander
- 1/2 cup finely chopped fresh parsley
- 1 garlic clove minced
- optional chilli finely minced
- 1/4 cup sunflower seeds (buy on iherb or amazon)
- 1/4 cup pumpkin seeds (buy on iherb or amazon)
- 1/4 cup extra virgin olive oil
- juice of 2 limes
- 1 tsp salt (buy on iherb or amazon)
- 1 tsp cracked black pepper (buy on iherb or amazon)
- oil of choice for roasting the veggies (I used olive oil)
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Quinoa Salad with Roast Pumpkin |
- Soak the quinoa overnight in some water and 1 tbsp of salt (recommended but if your short for time you can skip this)
- Preheat the oven to 200C degrees (390F)
- Peel and dice the pumpkin, place on a lined baking tray with a drizzle of oil in the oven for 15 mins, then turn for another 10 mins until golden brown
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Roast the diced pumpkin until golden brown |
- While the pumpkin is cooking, rinse the soaked quinoa and place in a saucepan with 1.5 cups of water
- If you haven’t soaked the quinoa, rinse until water runs clear and add to saucepan with 2 cups of water
- Bring to boil, cover then reduce heat and simmer for 15 to 20 mins until water is absorbed, set aside to cool
- Thinly slice the capsicums removing the seeds and set aside
- Finely dice the spanish onion and add to a large mixing bowl
- Finely slice the spring onions and finely chop the fresh herbs and add to the bowl
- mince the garlic and chilli if using and add to the bowl
- Juice the limes and set aside
- When the pumpkin is ready, set aside on a plate to cool (do not add to bowl as it will wilt the fresh herbs)
- Move the oven rack to the top and change the setting to grill with the top element
- Layer the capsicum on the baking tray and drizzle with oil and place on the top rack for 6-8 mins, using tongs toss the capsicum around and return to the oven for another 4-6 minutes or until slightly brown
- Set the capsicum aside to cool slightly
- Once the pumpkin and capsicum has cooled add to the bowl
- Add the sunflower and pumpkin seeds
- Add the oil, half the lime juice, salt, pepper and mix gently
- Taste and add more lime juice if needed
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Add the pumpkin and sunflower seeds |
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Quinoa Salad with Roast Pumpkin |
May xx
- 1 kg pumpkin (peeled & diced into ½ inch cubes)
- 1 cup quinoa rinsed until water is clear (preferably soaked overnight with 1 tbsp salt) (buy iherb or amazon)
- 2 red capsicum, seeds removed and sliced
- 1 small spanish onion finely diced
- 4 spring onions thinly sliced
- ½ cup finely chopped fresh coriander
- ½ cup finely chopped fresh parsley
- 1 garlic clove minced
- optional chilli finely minced
- ¼ cup sunflower seeds (buy on iherb or amazon)
- ¼ cup pumpkin seeds (buy on iherb or amazon)
- ¼ cup extra virgin olive oil
- juice of 2 limes
- 1 tsp salt (buy on iherb or amazon)
- 1 tsp cracked black pepper (buy on iherb or amazon)
- oil of choice for roasting the veggies (I used olive oil)
- Soak the quinoa overnight in some water and 1 tbsp of salt (recommended but if your short for time you can skip this)
- Preheat the oven to 200C degrees (390F)
- Peel and dice the pumpkin, place on a lined baking tray with a drizzle of oil in the oven for 15 mins, then turn for another 10 mins until golden brown
- While the pumpkin is cooking, rinse the soaked quinoa and place in a saucepan with 1.5 cups of water
- If you haven't soaked the quinoa, rinse until water runs clear and add to saucepan with 2 cups of water
- Bring to boil, cover then reduce heat and simmer for 15 to 20 mins until water is absorbed, set aside to cool
- Thinly slice the capsicums removing the seeds and set aside
- Finely dice the spanish onion and add to a large mixing bowl
- Finely slice the spring onions and finely chop the fresh herbs and add to the bowl
- mince the garlic and chilli if using and add to the bowl
- Juice the limes and set aside
- When the pumpkin is ready, set aside on a plate to cool (do not add to bowl as it will wilt the fresh herbs)
- Move the oven rack to the top and change the setting to grill with the top element
- Layer the capsicum on the baking tray and drizzle with oil and place on the top rack for 6-8 mins, using tongs toss the capsicum around and return to the oven for another 4-6 minutes or until slightly brown
- Set the capsicum aside to cool slightly
- Once the pumpkin and capsicum has cooled add to the bowl
- Add the sunflower and pumpkin seeds
- Add the oil, half the lime juice, salt, pepper and mix gently
- Taste and add more lime juice if needed
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