Another quick and easy Pumpkin Quinoa Salad recipe to add some spice to your lunch routine. We’ve combined the earthy sweetness of pumpkin—our favorite fall fruit in disguise—and paired it with the hearty, nutty crunch of quinoa. Toss in Mekhala’s Organic Roasted Sweet Chilli Paste, and you’ve got a salad that’s bold, vibrant, and perfectly spiced to brighten up your day.
Quick and Easy Spiced Pumpkin Quinoa Salad Recipe
Ingredients (Serves 2 pax):
- 1/2 small pumpkin
- 1 tsp vegetable oil
- 2 tsps Mekhala Organic Roasted Sweet Chilli Paste
- 1 tsps coconut oil
- 1 cup cooked quinoa
- Baby spinach leaves
- Cashews or roasted pumpkin seeds
- Sliced purple cabbage
- Cranberries
Ingredients (Dressing):
- 1 tsp Mekhala’s Organic Roasted Sweet Chilli Paste
- 3/4 light yoghurt
- Maple syrup to taste
Method:
- Slice the pumpkin crosswise, toss in a bit of vegetable oil, and roast in a preheated oven at 375°F/190°C for 15 to 20 minutes.
- Meanwhile, make the dressing by blending ingredients.
- Brush roasted pumpkin slices with a mixture of Mekhala’s Organic Roasted Sweet Chilli Paste and coconut oil.
- Serve pumpkin slices with cooked quinoa, baby spinach leaves, cashews or roasted pumpkin seeds, cranberries, and sliced purple cabbage, drizzled with your homemade dressing.
- Toss well and enjoy!
At Mekhala, we love coming up with creative recipes to tickle your taste buds. But what we love even more is to hear what you’ve #MadeWithMekhala! Let us feature your works of art on our IG page or tell us about your latest culinary escapade in the comments below.