Honey and Seed Roasted Pumpkin Quinoa



350 grams Kent pumpkin
60 grams baby spinach
50 grams Feta cheese
2 tbsp roasted capsicum strips
1 zucchini
1 eschalot
1 tbsp seed mix
0.75 cup organic quinoa
1 tsp white wine vinegar*
1 tsp honey*
extra virgin olive oil*
salt & pepper*


– pre-heat oven to 220C
– soak quinoa in cold water
– peel and cut pumpkin into 2cm pieces
– wash baby spinach
– peel and thinly slice eschalot
– wash and chop zucchini


1. Combine pumpkin and zucchini with honey and olive oil. Season well with salt and pepper. Place in a single layer on baking paper lined oven tray.
2. Cook in the oven for about 10 to 15 minutes, or until browned and tender. Sprinkle over seed mix in last 5 minutes of cooking.
3. Rinse the quinoa and tip into a pan with double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
4. Add spinach, capsicum, eschalot and feta to quinoa. Drizzle with vinegar and olive oil (3 parts oil to 1 part vinegar). Season with salt and pepper. Toss to combine.
5. Serve pumpkin over spinach.

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Wishlist 0
Open wishlist page Continue shopping