Quinoa Salad w/ Roasted Pumpkin and Orange

by Trudy ~ Veggie num num on May 5, 2010

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Roasted Pumpkin Quinoa Salad

It is totally autumn here in the South of New Zealand; everything has turned yellow, gold and beautiful orange. Inspired by autumn; this salad is a celebration of warm sweet flavour and brilliant burnt orange colours.

Roasted sweet pumpkin, wedges of orange, chickpeas and walnuts tossed through delicate quinoa with rocket, feta and dressed with a balsamic reduction. The orange really shines through and adds such wonderful flavour that really makes this warm salad.

Choose a nice piece of kent or butternut pumpkin and large juicy oranges. Although I haven’t tried it, I really think this salad would also work well with couscous instead of the quinoa, if you prefer. This is a truly yummy warm salad; full of flavour, texture and plenty of hearty ingredients to make a wonderful vegetarian meal or warm side salad. Enjoy!!

Preparation time: 35mins
Serves 4 (as a main)

  • 1 cup quinoa
  • 1½ cups vegetable stock
  • 2 oranges
  • 1 kg (2 pound) piece of pumpkin, diced into 1cm cubes
  • 1 cup chickpeas (cooked or tinned)
  • 5 shallot bulbs, quartered
  • ¼ cup walnuts, roughly chopped
  • 2 cups rocket
  • 200g feta cheese, crumbled (omit if vegan)
  • ½ cup balsamic vinegar

Preheat the oven to 200°C/392°F

Place the quinoa, stock and juice of 1 orange in a pot; bring to the boil. Turn down heat and simmer with the lid on for 10-15 minutes until liquid has been absorbed. Set aside.

Cut the remaining orange into wedges.

Place a large oven tray drizzled with about 2 tablespoons of olive oil into the heated oven to warm the oil. Remove from the oven when oil is hot.

Carefully place the pumpkin pieces, chickpeas, shallot bulbs and wedges of orange into the oven tray; toss well to coat with oil.

Return to the oven and cook for 20-25 minutes until chickpeas are crisp and pumpkin tender. Remove from oven and set aside to cool slightly.

Dry roast the walnuts in a hot pan for 2-3 minutes until golden; remove and set aside.

To make the balsamic reduction add the balsamic vinegar to a small saucepan and heat over medium heat; allow the vinegar to simmer; whisk for 4-5 minutes until reduced by half and vinegar is syrupy. Set aside to cool.

Combine all ingredients in a large bowl; dress with balsamic reduction to taste (2-3 tablespoons) and season with salt and pepper.

Serve in warm bowl on a bed of extra rocket and drizzled with a little more balsamic reduction. Yum!!

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{ 2 trackbacks }

Veggie num num : World Vegetarian Day
October 1, 2010 at 9:58 am
Orange, Pumpkin, Quinoa w/ Pomegranate & Candied Walnuts | Veggie num num
December 8, 2014 at 1:21 pm

{ 10 comments… read them below or add one }

Veggie Belly May 6, 2010 at 5:29 am

Such a satisfying dish! Love the walnuts and balsamic youve used here. I’ll be trying this during pumpkin season :)

David November 7, 2010 at 5:14 am

This recipe sounds very good. One question though, what is the ingredient “rocket”?


Trudy (veggie num num) November 8, 2010 at 9:15 am

Hi David you may know rocket as Arugula, it a lovely salad green with a slightly bitter/spicy flavour also called roquette, rugula and rucola. If you can’t find rocket you could try another salad green such as baby spinach or a soft leaf lettuce, hope this is helpful.

Jasmine November 29, 2010 at 2:57 pm

Fabulous recipe! I am always looking for other ways to use Quinoa! But I also tried it with cous cous and it was delicious!

CareBearNJ January 22, 2011 at 8:04 am

I really liked this recipe. It was colorful, flavorful, and used lots of wintry seasonal produce! This recipe made 4 BIG portions! I served it with a moroccan carrot soup which made my meal a little monochromatic, but tasty!

darrienrooks February 5, 2011 at 2:11 am

I cannot believe how much I enjoyed this recipe. I used spinach vice rocket (it’s hard to get rocket here in Bahrain) but my friend and I both went back for seconds.

Trudy ~ Veggie num num February 7, 2011 at 2:43 pm

Thanks so much for the feedback Jasmine, yes indeed this would be super delish with couscous!!

CareBearNJ that sounds like a fabulous meal, mmm Moroccan carrot soup yum!! So glad you liked the recipe :D

So happy to hear you both enjoyed this recipe, just the site of it is making me miss the lovely autumn weather of New Zealand, thanks so much for the great feedback :)

Ruby Ladybeetle February 27, 2011 at 2:08 pm

Thanks for yummy recipe. I roasted the pumpkin in cumin powder for something different and a little honey!

Ange March 8, 2011 at 1:39 pm

I made this for dinner last night, and just devoured the leftovers for lunch! I’ve been blabbing to everyone about how delicious this recipe is all day hahaha.

Izabella Hyde October 23, 2011 at 11:58 am

Hello Veggie Num Num,
This recipe looks yummy, I’ve always seen Quinoa salads at my local supermarket and have always wanted to try it. I’ve bought some Quinoa today and will be making this salad! Looking forward to see how it tastes.

Bella Hyde

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