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pumpkin quinoa salad on a light cream plate garnished with pomegranate seeds.
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5 from 1 vote

Pumpkin Quinoa Salad

This roasted pumpkin quinoa salad is full of the flavours of fall. Perfect for a hearty and cozy lunch or light dinner, as a vegan and gluten free dish!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Dish, Salad
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 423kcal
Author: Claire

Equipment

  • Skillet
  • Pot
  • Sieve

Ingredients

For the ginger dressing

  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove minced or finely diced
  • 1 tablespoon fresh ginger finely diced
  • pinch salt
  • pinch black pepper

Instructions

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
  • Once the oven is to temperature add the pumpkin to the baking tray, drizzle over the olive oil and sprinkle over the sweet paprika, salt and black pepper. Toss so that the pumpkin is evenly coated. Roast the pumpkin for 30 minutes or until fork tender.
  • Cook the quinoa according to packet instructions.
  • Dry toast the pumpkin seeds by adding to a dry skillet (without oil) and frying on a low heat until they start to very slightly brown and pop, about 4-5 minutes. Toss occasionally to prevent burning.
  • Make the dressing by combining the ingredients, and stirring well. Taste test and adjust to preference.
  • Combine all the ingredients in your serving bowl and drizzle on the dressing. Top with a little more herbs or pomegranate if you like, then serve immediately and enjoy!

Notes

  • It is to personal preference whether you peel the pumpkin or not. Personally I tend to at times, but not others.
  • Other forms of squash such as butternut squash can be used as a swap for pumpkin.
  • Dry toast the pumpkin seeds, so without any oil.
  • Be sure to use unsalted nuts and seeds.
  • If you like a sweeter dressing, add a touch of maple syrup.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Histamine Intolerance Group (SIGHI) food list for histamine
All ingredients score a 0 on the SIGHI food list, with the exception of:
  • arugula isn't scored on the SIGHI food list. Use a different salad leaf if you prefer.
  • black pepper, which scores 2.
  • pumpkin rates as low histamine on the SIGHI list, but as high histamine on some other lists.
  • apple cider vinegar, garlic and ginger, which score 1.

Nutrition

Calories: 423kcal | Carbohydrates: 33g | Protein: 9g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Sodium: 11mg | Potassium: 970mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15902IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 4mg