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    Home » Recipes » Vegan Main Dishes

    Roasted Pumpkin Quinoa Salad

    Published: Oct 18, 2017 · Updated: Sep 21, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Lime, Chili and Roasted Pumpkin Quinoa Salad
    Lime, Chili and Roasted Pumpkin Quinoa Salad
    Lime, Chili and Roasted Pumpkin Quinoa Salad
    pumpkin quinoa salad
    pumpkin quinoa salad
    Lime, Chili and Roasted Pumpkin Quinoa Salad

    This hearty Roasted Pumpkin Quinoa Salad is packed with flavor from sweet caramelized pumpkin, lime, and chili. Yum!

    pumpkin quinoa salad being served on a white table

    There are few things I love more than roasted butternut pumpkin, otherwise known as butternut squash.

    Once roasted, butternut pumpkin becomes sweeter, tender, and almost caramelized on the edges. Paired with lime zest and juice, as well as chili it is an amazing combination.

    It wasn't a flavor combination I had tried before, that is until I stumbled upon it as I flicked through the pages of A Modern Way To Eat by Anna Jones.

    spoons in a bowl of pumpkin quinoa salad

    Anna's recipe uses a combination of pumpkin, lime, chili and dukkah, which I absolutely love. However I wanted a heartier dish, so I decided to bulk it up with the addition of quinoa, herbs and lightly toasted sunflower seeds.

    You can use whatever herbs or greens you like in this pumpkin quinoa salad. I've used a combination of parsley and mint, but try arugula, watercress, or baby kale. I've tried them all, and they all work well.  

    I've also made this using chickpeas in place of quinoa, as I love chickpeas and add them to everything for a filling protein and fiber boost.

    This Roasted Pumpkin Quinoa Salad also makes great leftovers. Just make sure the pumpkin has cooled before you add the greens.

    And be sure to check out my other favorite pumpkin recipes too!

    If you're here planning a meatless holiday menu, be sure to check out our new Vegan Thanksgiving and Vegan Christmas Cookbooks too!

    Lime, Chili and Roasted Pumpkin Quinoa Salad

    Lime, Chili and Roasted Pumpkin Quinoa Salad

    This hearty Roasted Pumpkin Quinoa Salad is packed with flavor from sweet caramelized pumpkin, lime, and chili. Yum!
    5 from 4 votes
    Print Pin Save Saved!
    Course: Main Course, Salad
    Cuisine: gluten free, Salads, vegan, vegetarian
    Keyword: butternut pumpkin recipe, Lime, Chili and Roasted Pumpkin Quinoa Salad, pumpkin quinoa salad, salad recipe, vegan quinoa salad
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Calories: 263kcal
    Author: Delicious Everyday
    4 servings

    Ingredients

    • ¾ cup white quinoa
    • ¾ cup water
    • 1 butternut pumpkin medium, aka butternut squash
    • salt and pepper to taste
    • olive oil
    • ¼ cup sunflower seeds
    • 1 ½ cups mint and parsley leaves roughly torn
    • 1 red chili pepper deseeded and finely chopped
    • zest and juice of 2 limes
    • extra virgin olive oil for drizzling
    US Customary - Metric

    Instructions

    • Rinse the quinoa well under cold running water. Drain and place in a saucepan and cover with the water. If any quinoa has stuck to the sides of the saucepan use a pastry brush to brush it into the water. Place the saucepan over a high heat and bring to a boil, cover, and reduce to low. Cook for 12 to 15 minutes or until tender. I find the cooking times on Australian organic quinoa to pretty much always be 12 minutes on my stove top. Remove the saucepan from the heat and leave, covered, while the pumpkin is roasting.
    • Preheat the oven to 200 celsius (400 Fahrenheit). Peel and deseed the butternut pumpkin and cut into bite sized cubes. You can leave the pumpkin pieces larger if you prefer, however you will need to adjust the cooking time. Place the pumpkin on a large tray and toss with enough olive oil to coat and season with salt and pepper. Roast for 20 minutes, or until tender and slightly caramelised on the edges. Remove the pan from the oven and leave to cool.
    • Place a small frying pan over a low heat and add the sunflower seeds and toast, stirring occasionally. Leave to cool.
    • Fluff up the quinoa with a fork, season to taste, and place on a large serving plate. Top with the parsley and mint leaves, or whatever salad greens you like. Place the pumpkin on top, sprinkle over the chili, sunflower seeds. Finally, grate the lime over the top and finish with the juice of the limes and a drizzle of extra virgin olive oil.

    Nutrition (Estimated)

    Calories: 263kcalCarbohydrates: 46gProtein: 8gFat: 6gSodium: 25mgPotassium: 1054mgFiber: 7gSugar: 5gVitamin A: 21935IUVitamin C: 85.5mgCalcium: 143mgIron: 4.7mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegan Main Dishes

    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Sweet Potato Chickpea Curry
    • Vegan Stuffed Shells

    Reader Interactions

    Comments

    1. krishi says

      December 06, 2017 at 2:30 am

      5 stars
      Thanks for sharing this delicious recipe. I definitely try this.

      Reply
    2. Eija says

      October 29, 2015 at 5:49 pm

      Made this for dinner tonight with a couple of minor tweaks. I added some Danish feta and a couple of spring onions and I seasoned the quinoa with Ras El Hanout. Lovely, I will make it again.

      Reply
      • Nicole @ Delicious Everyday says

        October 29, 2015 at 8:11 pm

        Some lovely additions Eija 🙂 So glad you enjoyed it.

        Reply
    3. patternoftaste says

      April 26, 2015 at 2:10 am

      That looks amazing! I love the balance between sweet and spicy in this recipe.

      Ewelina xx

      Reply
    4. Julia says

      March 19, 2015 at 11:01 am

      What a beautiful dish! It is so bright and cheery. It looks delicious.

      Reply
      • Nicole says

        March 20, 2015 at 6:09 am

        Thank you Julia 🙂

        Reply
    5. Lennae says

      March 02, 2015 at 7:48 pm

      Yum!!! This recipe sounds amazing, a good meal for lunch!

      Lennae xxx

      Reply
    6. vegeTARAian says

      March 02, 2015 at 4:42 pm

      5 stars
      Gorgeous salad Jen, looks wonderful

      Reply
    7. Luisa @ Looking for mama me says

      March 01, 2015 at 4:06 pm

      wow that looks so good! I'm bookmarking this recipe for later!

      Reply
    8. Maureen | Orgasmic Chef says

      February 27, 2015 at 8:15 am

      5 stars
      I love roasted pumpkin in a salad and quinoa is such a great addition to a salad. Winner recipe.

      Reply
    9. Laura (Tutti Dolci) says

      February 27, 2015 at 6:54 am

      I love roasted pumpkin, this salad would make a dream lunch!

      Reply
    10. Rosa says

      February 25, 2015 at 6:10 pm

      A beautiful and scrumptious looking salad!

      Cheers,

      Rosa

      Reply
    11. Amy @ Thoroughly Nourished Life says

      February 25, 2015 at 1:33 pm

      This salad is so beautiful and bright! I love roasted pumpkin too, and the way you have brightened up a usually winter vegetable to suit our still very summery weather is perfection 🙂

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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