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Pumpkin Quinoa Salad
(Published: )
Prep Time Cooking Time Servings
6 people
  • 1/2 kg pumpkin, peeled, seeded, cubed
  • 2 cups Brussels sprouts
  • 1/8 cup olive oil
  • 1/2 cup quinoa
  • 1 tbsp miso
  • 1 tbsp honey
  • 2 tsp lemon zest
  • 1 tbsp apple cider vinegar
  • 1/8 cup water
  • 1 cup fresh spinach
  • 1/4 unsalted pecans, chopped (or almonds)
  • 1/4 cup pumpkin seeds
  • 1/4 cup red onion, thinly diced
  • Sprinkle of Pomegranate seeds (optional)

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1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss squash with 1 tbsp of olive oil and spread the chunks out on the baking sheet. Roast for 15-20 minutes or until tender. Add whole brussels sprouts onto the sheet and roast for 5 minutes.

2. Boil water in a pot and cook quinoa according to directions. In a separate bowl, mix lemon zest, apple cider vinegar, honey, and miso until smooth. Add in the remaining oil and water, and mix again until smooth.

3. In a large bowl, mix together all ingredients until even and well-coated, and serve!

Suitable for these diets:


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