Pumpkin and Turmeric Quinoa Salad

Jacqueline Alwill

Brown Paper Nutrition

Gluten/Dairy/Sugar Free: Vegan : Paleo


600g jap pumpkin, skin removed, cut into wedges

1 tablespoon grapeseed oil

1/2 cup raw quinoa, rinsed

2 teaspoons dried turmeric

2 stalks celery, diced

2 stalks kale, leaves torn, stalks discarded

1/4 cup coriander leaves, picked

1/4 cup mint leaves, picked

1/2 small spanish onion, finely sliced

2 tablespoons pepitas

pinch sea salt and black pepper



1 teaspoon dried cumin

3 tablespoons olive oil

1 tablespoon lemon juice


Preheat oven to 180C and line a large baking tray with greaseproof paper.

Arrange pumpkin pieces over the tray, drizzle with oil then bake in oven for 45-50minutes.

Cook quinoa whilst pumpkin is baking by placing quinoa, turmeric, celery and 1 cup water in a small saucepan, cover and place on medium to high heat and bring to boil

Reduce heat to a simmer, and cook 10 minutes, uncovered, or until tails of quinoa show.

Remove from heat, fluff with a fork, cover with lid and set aside.

Once pumpkin is cooked, arrange on large serving platter and top with quinoa, kale, coriander and mint leaves, Spanish onion and pepitas.

Season with sea salt and black pepper, drizzle with dressing and serve.