Medium Brush Stroke

Quinoa and Roast Pumpkin Salad

An easy quinoa and pumpkin salad flavored with pumpkin pie spice vinaigrette!

Medium Brush Stroke

This roasted pumpkin quinoa salad tastes delicious both as a classic fall salad or chill and eat it as a cold summer salad.

Medium Brush Stroke

Add 2¼ cups of stock to 1 cup of quinoa. Cook covered in the microwave on high power for 20 minutes, stirring once half-way.

Cook Quinoa


Medium Brush Stroke

Mix chili flakes, ginger powder, ground cinnamon, cloves, nutmeg, pepper, salt, and lemon zest in a small bowl.

Pumpkin Spice Seasoning


Medium Brush Stroke

Dice pumpkin, onions and bell peppers into 1-inch cubes. Add half of the spice mix to the vegetables and toss.

Chop Veggies


Medium Brush Stroke

Drizzle olive oil on the vegetables and toss. Spread out the vegetables on a sheet pan in a single layer.

Medium Brush Stroke

Place the sheet pan in the oven. Roast until the vegetables are browned.

Roast the Vegetables


Medium Brush Stroke

Whisk the other half of the spice mix with extra virgin olive oil, honey, and lemon juice.

Make Pumpkin Spice Vinaigrette


Medium Brush Stroke

Add the roasted vegetables, parsley and vinaigrette to the cooked quinoa and toss.



Medium Brush Stroke

Spread pumpkin seeds (pepitas) on the sheet pan. Sprinkle on roasted pumpkin quinoa salad.

Toast Pumpkin Seeds


Medium Brush Stroke

Let it sit for 10 minutes for the flavors to be absorbed. Serve right away, or chill for later.

Enjoy your  Quinoa Salad with Roasted Pumpkin   Get the recipe by clicking the button below:

Thick Brush Stroke

Roasted Pumpkin Soup

Love pumpkin? Make this next!

 made by roasting whole fresh pumpkin. It has no cream, yet is smooth and creamy.

Thick Brush Stroke