Roasted Spiced Pumpkin Quinoa Salad

Roasted Spiced Pumpkin Quinoa Salad
Another quick and easy salad recipe to add some spice to your lunch routine. Mekhala’s Organic Roasted Chilli Sambal Paste adds that smoky umami flavour that goes so well with one of our favourite fall fruit masquerading as a vegetable.
(Serves 2 pax)
1/2 small pumpkin
1 tsp vegetable oil
1 tsps coconut oil
1 cup cooked quinoa
Baby spinach leaves
Cashews or roasted pumpkin seeds
Sliced purple cabbage
Ingredients (Dressing):
3/4 light yoghurt
Maple syrup to taste
  1. Slice 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.
  2. Meanwhile, make the dressing by blending ingredients.
  3. Brush roasted pumpkin slices with a mixture of Mekhala Organic Roasted Chilli Sambal Paste and coconut oil.
  4. Serve pumpkin slices with cooked quinoa, baby spinach leaves, cashews or roasted pumpkin seeds, cranberries, and sliced purple cabbage, drizzled with your homemade dressing.
  5. Toss well and enjoy!
At Mekhala, we love coming up with creative recipes to tickle your taste buds. But we love even more 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.

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