RECIPE: Pumpkin, Pomegranate & Quinoa Salad


  • 2 cups Jap pumpkin, diced  
  • 1 Spanish onion, sliced
  • 5 Tbs extra virgin olive oil  
  • 1 cup quinoa, cooked
  • 1 cup coriander, chopped
  • 1 cup mint, chopped
  • 3 Tbsp pine nuts, toasted
  • 1 pomegranate
  • 1 lemon, juiced


  1. Preheat the oven to 200C. 
  2. Line a baking tray with paper. Spread pumpkin and onion over tray. Sprinkle with 1 Tbs of olive oil and bake for ~30min or until cooked through. Remove from oven and allow to cool.
  3. Cook quinoa according to packet instructions and toast pine nuts on a fry pan. Set aside.
  4. Mix remaining olive oil with lemon juice.
  5. Place quinoa in a serving bowl and top with herbs, pumpkin and onion. Sprinkle with pine nuts, pomegranate and lemon dressing. Enjoy.