Warm Salad of Pumpkin & Quinoa

Tasty and seriously good for you, if you haven't tried quinoa then this salad might just convince you it's a good cupboard staple.


  • 1 kg crown pumpkin, chopped into 3cm chunks
  • 2-3 tablespoons olive oil
  • 1/2 cup pumpkin seeds
  • 1 cup quinoa
  • 3 cups baby spinach leaves
  • 2 teaspoons prepared harissa
  • 1/2 cup extra virgin olive oil
  1. Preheat oven to 200 C.
  2. Place pumpkin in a roasting pan and drizzle with olive oil.
  3. Bake for 20-30 minutes until pumpkin is tender and golden.
  4. Add pumpkin seeds to the pan for the last 5 minutes of cooking.
  5. Meanwhile cook the quinoa in 2 cups of water in a covered saucepan until water is absorbed.
  6. Place the warm pumpkin, seeds, quinoa and baby spinach leaves in a bowl or platter.
  7. Mix the harissa with the extra virgin olive oil and drizzle over the salad.

Recipe supplied courtesy of http://www.foodlovers.co.nz

Post a comment

Warm Salad of Pumpkin & Quinoa Comments

  • If you find the taste of quinoa too bitter, then try soaking & rinsing the grains before cooking. Other salad ingredients which work well with the pumpkin/quinoa combination are beetroot & segments of orange.

    Anna Adams

  • Hi Anna, thanks for sharing these great tips! Jenna - Tui Team