Red Quinoa, Roast Pumpkin and Spinach Salad

Serves Serves 4


Red Quinoa, Roast Pumpkin and Spinach Salad

Cooking demonstrator: Budhsamudra Knox

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  • 1 small red onion
  • ½ tsp organic coconut sugar
  • 1 tbsp sumac
  • 3 tbsp red wine/apple cider vinegar
  • 250g red quinoa, rinsed
  • 300g pumpkin diced
  • 150g baby spinach
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • Sea salt and black pepper


  1. Preheat oven to 170 degrees.
  2. Peel and dice pumpkin, toss in oil and roast on baking tray for 20 minutes or until nicely brown and soft.
  3. Put sliced red onion in bowl with 1 tsp of sea salt. Mix well and leave for 5 mins before adding coconut sugar, sumac and vinegar. Mix again and leave for another 20 – 30 mins.
  4. Bring a pot of water to the boil, add the quinoa. Return to boil and cook for 11 mins. Drain and refresh well with cold water and set aside until completely dry.
  5. Rinse baby spinach under water and let dry.
  6. For the dressing, add lemon juice and tahini in a bowl, with ½ tsp sea salt and a grind of black pepper.
  7. Mix continuously as you slowly add the olive oil.
  8. Drain the red onions and put into a large bowl along with 1 tbsp of the pickling liquid. Add quinoa, pumpkin and baby spinach and pour over the dressing. Combine gently and serve.

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