Roasted Pumpkin & Quinoa Salad (Healthy, Protein-Packed!)
This Roasted Pumpkin & Quinoa Salad is a delicious combo of sweet roasted pumpkin, fluffy quinoa, and fresh herbs, bursting with flavour and nutrition. Packed with plant-based protein, fibre, and vibrant veggies, it’s a wholesome, satisfying salad that pairs beautifully with chicken, salmon, steak, lamb, or enjoy with eggs and avocado for a scrumptious breakfast or brunch.
Nutritional Profile
Quinoa is a complete plant-based protein, meaning it contains all nine essential amino acids, making it perfect for supporting energy, muscle repair, and overall wellness. It’s also rich in fibre, iron, and magnesium.
Chickpeas add another boost of plant protein and are loaded with fibre to support gut health, keep you fuller for longer, and help stabilise blood sugar levels.
Why You’ll Love It:
- ✔️ High in plant-based protein
- ✔️ Rich in fibre for gut health
- ✔️ Supports energy & fullness
- ✔️ Naturally gluten-free & nourishing
- ✔️ Perfect for meal prep & busy weeks
Ingredients
- 1 cup roasted pumpkin cubed
- 1 cup cooked quinoa cooled
- 1 can organic chickpeas rinsed and drained
- ½ cup fresh parsley chopped
- 1 continental cucumber diced
Dressing
- 3 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- Sea salt & cracked black pepper to taste
Instructions
- Prepare ingredients: Ensure your pumpkin is roasted and quinoa is cooked and cooled.
- Combine: Add the pumpkin, quinoa, chickpeas, parsley, and cucumber to a large salad bowl.
- Dress: Pour over the balsamic vinegar and olive oil.
- Season: Add sea salt and cracked pepper to taste.
- Toss: Gently toss everything together until well combined.
- Serve or store: Enjoy immediately or store in an airtight container in the fridge for up to 3–4 days.
- Pair with chicken, fish, salmon, steak, or lamb
- Add eggs + avocado for a balanced breakfast or brunch
- Mix through leftover meats for a quick, satisfying lunch
- Swap pumpkin with any roasted veg, like, sweet potato, red capsicum, red onion, zucchini, eggplant or a veggie combo.
- Store for 3-4 days.
This recipe is:
Health Benefits:
- Gut Health
- Vitality
- Anti Inflammatory
- Fatigue Support
- Energy Boosting
- Antioxidant Rich
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