Roast Pumpkin And Quinoa Salad

Serves 4 as a side salad


  • 1 pound pumpkin, peeled and chopped into bite sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • 2 cups cooked quinoa
  • ¼ cup chopped fresh parsley
  • ¼ cup toasted pine nuts
  • 2 tablespoons lemon juice
  • Additional drizzle of olive oil, for dressing


  1. Place the pumpkin on a lined baking tray. Sprinkle with salt, cumin and coriander, then drizzle with olive oil. Roast the pumpkin in the oven until soft and lightly browned.
  2. Once cool, combine all ingredients in a serving bowl except the lemon juice and additional olive oil. Toss gently.
  3. Drizzle with lemon juice and olive oil and serve.