Roast Pumpkin Beetroot and Quinoa salad is my favourite Thanksgiving dinner recipe. It serves as a light meal or a side dish. This Quinoa Pumpkin and Beetroot salad is 100% vegan. To make this quinoa pumpkin and feta salad you’ll need quinoa, pumpkin, feta cheese, and beetroots mixed with other spices.
It is packed with essential nutrients, vitamins and minerals beneficial to your body. It brings together the earthy sweetness of roasted vegetables with the wholesome goodness of quinoa. The first time I tried this Roast Pumpkin and quinoa salad, was at my friend’s Thanksgiving party and I have always prepared it since then.
Why you’ll love this Roast Pumpkin Beetroot and Quinoa salad
Nutrient-Rich Bliss
This salad is a nutritional powerhouse, offering a generous dose of vitamins, minerals, and protein.
Versatile Culinary Art
Whether served as a satisfying main course or a colorful side dish, this salad is adaptable to various occasions.
Visual and Palate Delight
The vibrant colors and diverse textures create a feast for both the eyes and the taste buds.
Customizable Creativity
Feel free to personalize the salad by adding nuts, seeds, or your favorite herbs, allowing you to tailor it to your preferences.
Ingredients you’ll need to make Roast Pumpkin Beetroot and Quinoa salad
- Quinoa– a protein-rich, gluten-free grain. As a complete protein source, quinoa complements the roasted vegetables, providing a satisfying and wholesome base for the salad.
- Water or vegetable broth
- Pumpkin, peeled and diced
- Beetroots, peeled and cubed
- Olive oil
- Salt and pepper to taste
- Cumin powder
- Paprika
- Mixed salad greens (e.g., spinach, arugula)
- Feta cheese, crumbled (optional)- Its creamy texture and tangy flavor harmonize with the sweetness of the roasted vegetables.
- Balsamic vinaigrette dressing
Other Pumpkin recipes to try
Recipe variations
Beetroot and pumpkin quinoa salad is versatile and can be prepared in different ways with different ingredients:
- You can swap feta cheese with crumbled goat cheese which compliments the sweetness of roasted vegetables.
- Infuse Mediterranean flavors by adding Kalamata olives, cherry tomatoes, and a sprinkle of oregano.
- Incorporate creamy avocado slices or chunks for a luxurious texture.
- Amp up the protein content by tossing in roasted or grilled chickpeas. This not only adds substance but also contributes a delightful nuttiness.
- Tahini drizzle. For a Middle Eastern twist, whisk together a dressing with tahini, lemon juice, garlic, and a touch of water. Drizzle this over the salad for a creamy and slightly nutty flavor.
- Sprinkle pomegranate arils over the salad just before serving. The burst of sweetness and juicy texture adds a delightful burst of freshness.
Step by step instructions
Let’s get started with this bright beet salad with quinoa and toasted pumpkin seeds.
First, preheat your oven to 200°C
To prepare quinoa, mix it with water or vegetable broth and boil it until fully cooked.
While at it, start roasting your vegetables. Dice your pumpkin and beetroots. Toss them with olive oil, salt, pepper, cumin powder, and paprika.
Spread them evenly on a baking sheet and roast in the preheated oven until tender and slightly caramelized.
Once fully baked, mix the cooked quinoa with the baked pumpkin and beetroots. Add mixed salad greens and toss to combine.
Add crumbed feta cheese or crumbled goat cheese.
Drizzle balsamic vinaigrette dressing over the salad, adjusting the amount to your taste. Toss the salad once more to ensure everything is well coated. Serve and enjoy.
Roast Pumpkin Beetroot and Quinoa salad Recipe
Roast Pumpkin Beetroot and Quinoa salad
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 small pumpkin peeled and diced
- 3 medium-sized beetroots peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- Mixed salad greens e.g., spinach, arugula
- Feta cheese crumbled (optional)
- Balsamic vinaigrette dressing
Instructions
- Step 1: Preheat the Oven: Preheat your oven to 400°F (200°C).
- Step 2: Prepare Quinoa: In a saucepan, combine quinoa and water or vegetable broth.
- Bring to a boil, then reduce heat, cover, and simmer until quinoa is cooked and water is absorbed. Fluff with a fork.
- Step 3: Roast Vegetables: Toss diced pumpkin and cubed beetroots with olive oil, salt, pepper, cumin powder, and paprika.Spread them evenly on a baking sheet and roast in the preheated oven until tender and slightly caramelized.
- Step 4: Assemble the SaladIn a large bowl, combine the cooked quinoa, roasted pumpkin, and beetroot. Add mixed salad greens and toss gently.
- Step 5: Add Optional Ingredients: If desired, crumble feta cheese over the salad for added creaminess.
- Step 6: Dressing: Drizzle balsamic vinaigrette dressing over the salad, adjusting the amount to your taste. Toss the salad once more to ensure everything is well coated.
- Step 7: Serve: Serve the Roast Pumpkin, Beetroot, and Quinoa Salad as a vibrant and nutritious main course or as a side dish to complement your meal.
Notes
Nutrition Facts
- Calories 325kcal
- Protein: 10-12g
- Carbohydrates: 45-50g
- Dietary Fiber: 7-8g
- Sugars: 6-8g
- Fat: 10-12g
- Saturated Fat: 1-2g
- Cholesterol: 0-5mg
- Sodium: 300-400mg
Recipe notes
- Opt for fresh and quality produce, as it significantly impacts the overall flavor and texture of the salad.
- Cook the quinoa to a light, fluffy consistency. Overcooked or mushy quinoa can affect the salad's texture.
- This salad pairs well with grilled chicken, fish, or as a light standalone dish. Consider serving it at gatherings or as a colorful addition to your weeknight meals.
- Keep an eye on the roasting process to prevent overcooking. The goal is to achieve tender vegetables with a slight caramelization for enhanced flavor.
