Pumpkin Quinoa Salad (Vegan + GF) - Rhian's Recipes (2024)

This Pumpkin Quinoa Salad is full of flavour: the nutty quinoa pairs beautifully with the sweet, tender pumpkin, caramelised red onion, tart,juicy cranberries and crunchy pumpkin seeds.The tangy, sweet and salty dressing is super easyto make too! It makes a greatmake-ahead side dish for Thanksgiving or Christmas, but is also great formeal prep orpacked lunches.

This Pumpkin Cranberry Quinoa Salad is basically an autumnal twist on my summery Nectarine Tabbouleh - it still boasts a kaleidoscopic array of colours, but instead of bright yellows and vivid greens, we have vibrant reds, burnished oranges, deep purples and khaki greens.

It'shealthyandnutritious but alsofilling andsatisfying, high inproteinandfibre, and naturally vegan and gluten-free.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Place the pumpkin cubes on a rectangular baking tray lined with baking paper.

• Drizzle with olive oil and sprinkle with salt + pepper.

• Roast in the oven for around 30 minutes.

• Cook the quinoa according to instructions on packet.

Tip: Add the dried cranberries to the quinoa before cooking as they become softer and juicier when cooked.

• Fry the red onionfor10 minutes.

• Place the cooked quinoa and cranberries in a glass mixing bowlwith the roasted pumpkin and red onion.
• Mix together the ingredients for the dressing in a small bowl.
• Pour the dressing over the salad and mix well.

• Serve onto plates and sprinkle over the pumpkin seeds, if desired.

How long does this keep for?

This Pumpkin Quinoa Salad can be eatenwarm or coldand keeps covered in thefridgefor up to a few days.

Substitutions you can make

• Thepumpkincan be replaced withbutternut squash or sweet potato.
• You can use pre-cooked quinoa to make it easier.
• You can replace thedried cranberrieswithdried sour cherries.
• You can replace thequinoawithbrown rice, wild rice or buckwheat, or another grain such ascouscous or barleyif you don't need it to be gluten-free.
• You can replace thepomegranate molasseswith any other sweetener.
• You can replace thebalsamic vinegarwithapple cider vinegar.
• You can add any vegetables you like: sliced red pepper, grated carrot, chopped cucumber etc.
• You can replace thepumpkin seedswithpine nuts.

More festive side dishes

• Scalloped Sweet Potato Gratin
• Cauliflower Cheese Gratin
• Green Bean Casserole
• Stuffing
• Potato Dauphinoise Gratin

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make it

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