Honey Roast Pumpkin Quinoa Salad

Pumpkin quinoa salad made with chunks of pumpkin roasted to golden, crispy-edged perfection in a coating of honey, extra virgin olive oil and warming spices. Quinoa, rocket, capsicum, red onion and crunchy flaked almonds round out this delicious meal. The recipe is gluten free, dairy free and perfect for a healthy lunch.

5 from 3 votes

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Course: Salads and Sides

Cuisine: dairy free, egg free, gluten free, vegan, vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 364kcal

Author: Monique

Equipment

Mixing bowl
Oven tray
Salad bowl

Ingredients

Salad ingredients

500 grams pumpkin (no need to peel)
1 red onion
1 red capsicum
80 grams rocket - about 3-4 big handfuls
3 sprigs fresh parsley
1/2 lemon
1/2 cup quinoa measured uncooked - I used white quinoa
4 tbsp flaked almonds
4 tbsp extra virgin olive oil
salt and pepper to season

For coating the pumpkin

1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cinnamon
2 tsp honey
1 tbsp extra virgin olive oil

Instructions

Preheat oven to 180C and grab two non-stick oven trays or line the trays with baking paper (I prefer baking paper for an easy cleanup!!)
PREPARE PUMPKIN: Chop pumpkin into small chunks, about 2cm square. Place in a large bowl. Whisk together 1 tbsp olive oil, 2 tsp honey, cumin, coriander and cinnamon in a mug. Pour the mixture over the pumpkin and toss until the pumpkin is coated. Spread the pumpkin out on one baking tray.
PREPARE OTHER VEGGIES: Thickly slice capsicum and red onion. Spread out on the other baking tray and drizzle over 1 tbsp olive oil, and toss around a little.
COOK VEGGIES: Place both trays in the oven to roast for 45 minutes, or until the veggies are nice and soft and starting to brown at the edges.
MAKE QUINOA: While the vegetables are roasting, make the quinoa. Rinse quinoa, place in a saucepan with 1 cup of water. Bring to the boil then reduce the heat and very gently simmer, covered, for 15 minutes. Once cooked leave the lid on the saucepan and allow the quinoa to sit for 10 minutes before removing the lid and fluffing with a fork.
Once the quinoa and the vegetables are all cooked, allow everything to cool before combining. You want the mix around room temperature, or just slightly warmer.
IF YOU ARE MAKING INGREDIENTS IN ADVANCE: You can store the vegetables and the quinoa separately in the fridge now, in airtight containers, for up to 4 days.
CONTINUE WITH SALAD ASSEMBLY: Mix it up. Take a large bowl and add in the quinoa, roasted vegetables, rocket and flaked almonds. Chop the parsley (discarding thick stems) and add to the bowl as well. Drizzle over remaining olive oil, squeeze over the juice of the lemon and season with salt and pepper. Toss it all together. Ready to serve!

Notes

You can use maple syrup or brown rice syrup instead of honey. If you would like to make this salad 100% vegan and avoid honey, this is the option for you!
Swap the flaked almonds to another chopped nut e.g. walnuts, pecans, or swap to pumpkin seeds for a nut free salad.
Serve with additional protein - chickpeas, feta, chicken, salmon or tuna would all work. If you're serving this fresh, it's SO good with pan-fried halloumi on top!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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