You don’t need to be vegetarian to enjoy this warm roast pumpkin, quinoa and lentil salad. This colourful warm salad is perfect for those autumn days where the days are slowly becoming a little shorter, and the air a little cooler.
Enjoying salads in the cooler weather is even more important as they are loaded with nutrients to help ward off the pesky flu. Autumn is the perfect time to load up on antioxidants with easy to prepare recipes of Dutch Carrot and Beetroot Salad with Brussel Sprouts, Tuna and Quinoa Salad, Immune Boosting Mediterranean Herb and Quinoa Salad, or Black-eyed Bean, Spinach and Haloumi Salad.
If you are in Australia, Butternut, Queensland Blue or Jap Pumpkin can be used for this recipe. If you are in America you can use Acorn squash, Kabocha or Butternut. This salad also works well when the pumpkin is substituted with sweet potato or even carrot but all round is a great pumpkin recipe to keep in your repertoire of salads.
Very simple to put together, but also it highlights a simple and easy way to use pulses. Pulses are nutritional powerhouses which include, dried peas, chickpeas, beans and lentils and have been quintessential in the Mediterranean Diet.
If you feel a little overwhelmed with how to use them this salad will get you started the right way because you don’t need to use the dried lentil variety which takes a little work to prepare. Make sure you are stocked with the tinned pulses. The advise I would like to give, is to ensure you rinse very well with water and strain – to wash out any salty brine. Also, if the lentils are still damp your salad will be a little soggy. The same applies with the Quinoa.
The cubed pumpkin gets a real flavour boost with Moroccan themed spices of cumin, coriander and a little paprika.
Enjoy this warm roast pumpkin, quinoa and lentil salad. A colourful vegetarian style warm salad perfect for those autumn days where the days are slowly becoming a little shorter, and the air a little cooler. Loaded with antioxidant rich ingredients - this salad is a tasty powerhouse of nutrients.
- kg pumpkin cubed 1cm x 1cm approximately
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 cup tri-colour quinoa prepared as per package instructions
- 80g Baby Spinach
- 1/3 cup fresh coriander chopped
- 1/3 cup fresh flat leafed parsley chopped
- Salt to season
- Squeeze of lemon
- In a shallow roasting dish, mix together the cubed pumpkin, olive oil, paprika, cumin and coriander.
- Roast in 180 degree Celsius oven for 20 minutes - until they are tender and have crispy edges.
- Prepare your Quinoa as per package instructions.
- Strain and Rinse lentils thoroughly.
- Strain and Rinse Quinoa thoroughly.
- Prepare your serving dish.
- Make a bed of leafy greens with the baby spinach.
- Alternate layers of quinoa, lentils, pumpkin.
- Sparingly drizzle extra olive oil and squeeze lemon juice over the top.
You can substitute the pumpkin with carrot or sweet potato. In fact have done this on a number of occasions.
The dressing is simple and light as the pumpkin is flavour packed.
Submit your review
So many great flavours in this salad.