Marinated Pumpkin Quinoa and Pomegranate Autumn Salad

Servings Prep Time
2-3people 25minutes
Cook Time Passive Time
50minutes 12hours

Servings Prep Time
2-3people 25minutes
Cook Time Passive Time
50minutes 12hours

Pumpkin and Marinade

  • 1

    Small Pumpkin(around 900g before peeling)

  • 1/4cup

    vegetable oil

  • 2-3

    Garlic Clovesminced

  • 1thumb sized

    Piece of Gingerfinely grated

  • 1/2tsp


  • 3tsp

    Curry Powder

  • 1/2tsp

    Ground Cinnamon

  • 1/4tsp

    Garam Masala

  • 1/8tsp

    Ground Cardamom

  • 1pinch

    Ground Cumin

  • 1pinch

    Ground Turmeric

  • 3-4tbsp

    Maple Syrup


  • 1/3cup


  • 1 + 1/3cup



  • 1-2large handfuls

    Nuts and seedspinenuts, pumpkin seeds etc.

  • 1large handful

    Corianderroughly chopped

  • 1

    Small Pomegranateseeds

  1. Peel and remove the seeds from the pumpkin. Cut the pumpkin into 1 inch-sized cubes and place in an airtight container. In a small bowl or glass mix together the oil, garlic, ginger and all the spices and the maple syrup. Mix until nicely combined then pour over the pumpkin. Stir and/or shake in the airtight container until the pumpkin is fully covered with the marinade, close the container if you haven’t already and place in the fridge overnight.

  2. The following day, place the marinaded pumpkin on a baking tray and roast for about 40-50 minutes at 175 – 200C (345 – 390F), stirring half way through so that the pumpkin doesn’t roast on one side only. The pumpkin should feel almost crisp on the outside and moist on the inside.

  3. As the pumpkin is roasting, prepare your quinoa by cooking it in the suggested amount of water with a pinch of salt. This should take about 15 minutes over a medium flame. Once done, drain away the excess water and set aside.

  4. Wash and chop the coriander.

  5. Once the pumpkin is ready, remove it from the oven, let it cool for 5-10 minutes. Next combine it with the quinoa, coriander, nuts and seeds and pomegranates.

Recipe Notes

Tip 1: You can use sweet potato or butternut squash instead of pumpkin if you wish. Whatever you prefer.
Tip 2: You a keep ahold of the pumpkin seeds and roast them for a healthy late night snack.
Tip 3: I’m well aware that coriander isn’t everyone’s favourite, so feel free to use parsley if you prefer.
Tip 4: For a sweeter version replace the pomegranate with chopped dates.
Tip 5: Find quinoa too expensive? The use pearled barley or buckwheat instead!

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