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Roasted Pumpkin and Carrot Quinoa Salad

Roasted Pumpkin and Carrot Quinoa Salad - a delicious way to keep healthy with this superfood grain and vegetable salad
Course Main
Cuisine International
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Manuela Zangara



  • 1 cup red quinoa raw
  • 2 cups water
  • ¼ tsp salt


  • 1 bunch baby carrots cleaned
  • ¼ pumpkin or butternut squash sliced
  • Extra virgin olive oil
  • Salt to taste


  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp honey
  • Salt to taste


  • Cooked quinoa
  • Roasted Vegetables
  • Vinaigrette
  • 2 tbsp pepitas
  • Mint and/or parsley chopped


  1. Put the cleaned baby carrots and sliced pumpkin in a pan. Drizzle with some extra virgin olive oil and season with salt. Mix well to coat the vegetables.
  2. Roast in the oven until cooked through.
  3. Rinse the quinoa for 2 minutes. Rub it well between your fingers. This will make it less bitter.
  4. Drain it and put it in a pot. Add 2 cups of water and the ¼ teaspoon of salt.
  5. Put it on the fire. When it boils, put the fire on medium-low and then simmer, covered, for 15 minutes.
  6. Put the fire off and let it rest, covered, for 5 more minutes. Then fluff it up with a fork.
  7. Transfer to a big bowl, add the roasted vegetables, the vinaigrette, pepitas and fresh herbs and mix well.
  8. Serve warm or at room temperature.