Roasted Pumpkin and Quinoa Salad with Almonds

Prepare time: 15 min
Cook: 30 min
Ready in: 45 min


For the salad:
1 small organic hokkaido pumpkin (max. 1 kg), trimmed, seeded and cut into wedges (unpeeled)
olive oil, for coating
1 1/2 cups uncooked quinoa (300 g)
1 cup whole raw almonds, toasted and finely chopped (130 g)
4 green onions, thinly sliced (greens and white parts)
10-12 oil-packed sun-dried tomato halves, finely chopped (about 65 g)
1 small bunch flat-leaf parsley, chopped
100 g feta cheese, crumbled (optional)

For the dressing:
4 tablespoons extra-virgin olive oil
4 tablespoons organic apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon sea salt, or to taste
freshly ground pepper, to taste


1. Preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.

2. Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl.

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Full recipe Here