Pumpkin quinoa salad with maple hemp dressing

Jacqueline Alwill

Brown Paper Nutrition

Juiciest of salads right here, if I could deliver it’s deliciousness through the screen I would!

Tips: Whilst I’ve used pumpkin you could go sweet potato instead and if no corn handy then sub out corn for roast carrot and quinoa for rice and olive oil for hemp oil and this would still taste absolutely insane!



Serves 4-6 as a side

Gluten free : Vegan

800g jap pumpkin, cut into 1-2cm chunks

2 tablespoons olive oil

1/2 cup (80g) quinoa, rinsed

2 cobs corn, kernels sliced from cob

1/4 cup pepitas

1/4 cup sunflower seeds

4 asian shallots, finely sliced, white part only

1/2 cup mint leaves, finely sliced

1/2 small bunch coriander, roots and stalks, finely sliced

sea salt and black pepper

Maple hemp dressing:

2 tablespoons hemp seed oil

3 teaspoons apple cider vinegar

2 teaspoons maple syrup

HEAT oven to 200C and line a large baking tray with greaseproof paper, place pumpkin pieces on tray drizzle with olive oil, season with sea salt and place oven to cook for 15 minutes.

COOK quinoa with 1 cup water until tender, fluff with a fork and set aside. Cook the corn, pepitas, sunflower seeds in 1 teaspoon olive oil in a frypan for 4-5 minutes, or until lightly toasted.

WHISK ingredients for dressing together in a small bowl or shake in a jar.

MAKE salad by tossing cooked pumpkin, quinoa, corn, seeds, shallots, mint leaves, coriander and dressing together in a large bowl. Season with salt and pepper and serve.