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Vegan Quinoa Salad with Roasted Pumpkin

Vegan Quinoa Salad with Roasted Pumpkin

An easy recipe for a vegan quinoa salad, prepared with roasted pumpkin and seasoned with thyme: a tasty vegan dish very simple to make.

03 October, 2016
Average: 2 (1 vote)

Type of dish

Dietary Consideration

Season & Occasion

serves for


total time

1 HR 5 MIN


900 g, sugarloaf, cut in slices
Olive oil
2 tbsp
4 sprigs, chopped
220 g, rinsed
Vegetable stock
625 ml
black, freshly ground


Vegan quinoa salad recipe with roasted pumpkin

For the roasted pumpkin

To prepare the roasted pumpkin start preheating the oven to 180°C (160° fan).

Sit the pumpkin slices on a rimmed baking tray and drizzle with the olive oil.

Scatter over half of the chopped thyme and season with salt and pepper.

Roast for 35 - 45 minutes until the flesh is golden and soft to the point of a knife.

For the vegan quinoa salad

In the meantime, place the quinoa in a saucepan and toast for 2 minutes over a moderate heat.

Add the stock, stir well, and bring to the boil.

Once boiling, reduce the heat to low, cover, and cook for 18 - 22 minutes until the quinoa has absorbed all the stock.

Remove the quinoa from the heat and leave it covered for 5 minutes.

Fluff the quinoa with a fork and spoon into bowls.

Top the vegan quinoa salad with the roast pumpkin and remaining thyme before serving.

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