Spiced Pumpkin Quinoa and Maple Nuts

A delicious combination of flavours, this salad is a must! Warm spiced pumpkin mixed with sweet maple nuts…Yesch Please!

Gluten free, dairy free, vegan

Serves 4 as a side.


Pumpkin Quinoa:

1/4 pumpkin, approx. 700-800g, sliced into 4 wedges

2 tsp. ground cinnamon

2 tsp. olive or melted coconut oil 

• ½ cup quinoa (white, red or mixed)

• ½ cup fresh herbs, rocket or baby spinach, finely sliced

• ¼ small red onion, finely diced

Sea salt and black pepper

Maple Nuts:

• ¼ cup walnuts 

• ½ cup roasted salted mixed nuts

1 Tbsp. maple syrup (if you're after a healthier option, just remove the maple syrup and enjoy the nuts plain).


1 Tbsp. balsamic vinegar / squeeze of fresh lemon

1 tsp. mustard

2 Tbsp. olive oil


  1. Heat oven to 200C and line two baking trays with greaseproof paper.
  2. Place pumpkin pieces on one tray, sprinkle with cinnamon and oil and toss to coat. Place in oven to cook for 20 minutes.
  3. Roast nuts on the other tray, by tossing with maple syrup and placing in the oven to cook for 5 minutes. 
  4. Cook quinoa with ¾ cup water, until absorbed and tender. Fluff with a fork and set aside.
  5. Whisk dressing ingredients together in a small bowl.
  6. Serve on large platter or tray. Sprinkle half the onion, maple nuts, fresh herbs and cooked quinoa on the base of the tray, top with pumpkin pieces then repeat.
  7. Pour dressing into a small dish on the side of the platter, season all with sea salt and black pepper, serve with lemon wedges and enjoy! 



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