Warm Salad of Pumpkin and Quinoa

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  • 1 kg crown pumpkin, chopped into 3 cm chunks
  • 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


Preheat the oven to 200 C.
Place the pumpkin in a roasting pan and drizzle with olive oil. Bake for 20-30 minutes until pumpkin is tender and golden. Add the seeds to the pan for the last 5 minutes of cooking.
Meanwhile cook the quinoa in 2 cups of water in a covered saucepan until water is absorbed.
Place the warm pumpkin, seeds, quinoa and baby spinach leaves in a bowl or platter. Mix the harissa with the extra virgin olive oil and drizzle over the salad.



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