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Oo la la! What a Salad!

Updated: Jun 15, 2022

Quinoa and Pumpkin Herb Salad


For the roasted pumpkin

1/3 medium butternut pumpkin, or your pumpkin of choice (about 3 cups of chopped pumpkin)

1 red onion, cut in to small wedges

1 tsp ground coriander

1 tsp fennel seeds

1/2 tsp ground cumin

1 tbsp olive oil

2 tsp maple syrup

For the salad

1/2 cup quinoa

1 big handful mint or herbs of your choice

1 big handful coriander or herbs of your choice

1/2 tbsp olive oil

1/2 lemon, juiced, or to taste

1 tsp sumac

To garnish

2 tbsp pomegranate seeds

1 tbsp dry roasted pepitas

2 tbsp dry roasted macadamias or nuts of choice, roughly chopped


Preheat oven to 220 degrees C (425 degrees F). Cut pumpkin into chunks and place on a lined baking tray with the onion Add the remaining ingredients and toss to coat.

Spread out in a single layer and roast for 25 minutes or until cooked through.

Wash the quinoa and add to a small saucepan with 3/4 cup of water. Cover and bring to the boil. Once boiling turn the heat to as low as possible and allow to cook for 10 minutes. Once cooked fluff with a fork and add to a large bowl. Set aside and allow to cool slightly.

Finely chop the mint and coriander (or herbs of your choice) and add to the quinoa along with the olive oil, lemon juice, sumac and salt and pepper. Add the pumpkin and toss gently.

Spoon into a serving bowl or plate

Garnish with pepitas, pomegranates and hazelnuts.

Bon Apetit!

PS I like to toss some rocket through the salad aswell

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