Pumpkin quinoa salad

Here’s another way to turn those pumpkins into a tasty meal! Serve on a bed of spinach, top with orange segments and drizzle with balsamic vinegar for a quick and easy lunch or dinner.

Nutritional highlights

Pumpkin is loaded with beta-carotene which is converted to vitamin A and helps to fight off infections in the body.

It also offers a great source of vitamin K which is essential for bone metabolism, with a 100g serving of pumpkin providing 45% of the recommended daily intake.

Discover more recipes:

Spicy pumpkin soup with tortilla chips

Spinach and herb omelette

Cheese and spinach stuffed portobello mushrooms

Ingredients

Makes 2 servings
Preparation time: 15 minutes
Cooking time: 45 minutes

• 400g pumpkin, diced
• 1 tbsp olive oil
• 1 tsp nutmeg
• 210g can of chickpeas 
• 60g Quinoa and bulgur wheat mix (dried weight – will make around 160g cooked weight) 
• 1 orange (peeled and segmented) 
• 60g spinach leaves
• 40g pumpkin seeds

Method

Pre heat the oven to 220°C

Place the diced pumpkin on a roasting tin and lightly drizzle with olive oil. Dust with nutmeg and toss to coat.

Roast for 35 - 45 minutes until tender.

Meanwhile, bring a pan of water to the boil and cook the chickpeas for 30 minutes.

Cook the quinoa and bulgur wheat mix according to packet instructions.

Remove the pumpkin from the oven and drain any excess liquid.

Take the chickpeas off of the boil, drain and add to the roasting tray with the pumpkin.

Add the pumpkin seeds to the mixture and stir to combine.

Serve on a bed of spinach, top with orange segments and drizzle with balsamic vinegar.