Roasted Pumpkin and Quinoa

Roasted Pumpkin and Quinoa

The perfect plant-based lunch, with notes of caramel roasted pumpkin and a light quinoa salad tossed with arugula and warm veggies.

For the quinoa salad, I sautéed mushrooms and zucchini with garlic and onion to make a warm, satisfying, savoury side. I added arugula at the end to add a fresh element and because I try to have fresh greens with every meal.

Spinach would be a tempting substitute for the arugula here too. You could add balsamic glaze for a touch of sweetness to the pumpkin and salad.

This is the perfect lunch to bring with you to work, or anywhere you go, in a glass jar or container!


1/2 cup quinoa, dry

1/4 pumpkin

2 handfuls arugula/rocket

 1 tbsp extra virgin olive oil

1/4 cup mushrooms

1/4 cup zucchini

1/2 onion

2 garlic cloves

1/2 tsp onion powder

1/2 tsp garlic powder

dash of chili flakes

salt + pepper to taste


Preheat oven to 375F or 190C

Cut pumpkin into 1 inch slices, drizzle olive oil on both sides and any seasonings you wish, I used rosemary + thyme + salt + pepper

Roast for about 20 mins, or until pumpkin is golden and tender 

While the pumpkin is roasting, in a large pot, bring the quinoa and water to a boil, lower heat and cover for 10-15 mins 

In a sauce pan, heat olive oil and add garlic, onion, mushroom and zucchini. Add garlic and onion powder and salt + pepper. Stir until tender. Remove from heat and transfer to a bowl. In the bowl, stir in quinoa. Add 1 tbsp of olive oil and stir in. Let cool for 15 mins and add arugula.

 Serve a few slices of pumpkin with your quinoa salad, and top with lime! I added some sunflower and pumpkin seeds for crunch. Balsamic glaze would go really nicely with this dish too!