Quinoa & Roasted Pumpkin Salad
Nutritious grain bowl with maple-roasted pumpkin and toasted pumpkin seeds.
Word Recipe Kitchen
Tested & verified by our culinary team
45 minsEasy8 servings
Nutrition per serving
310
Calories
9g
Protein
45g
Carbs
11g
Fat
Ingredients
- 2 cupsQuinoa
- 3 cupsPumpkin, cubed
- 4 cupsSpinach
- 1/2 cupPepitas
- 1 tbspMaple syrup
Instructions
- 1
Toss pumpkin with maple syrup and oil, then roast at 400°F for 30 minutes.
- 2
Cook quinoa according to package directions.
- 3
Mix warm quinoa with fresh spinach so it wilts slightly.
- 4
Fold in the roasted pumpkin and pepitas.
- 5
Drizzle with tahini dressing if desired.
Nutrition Facts
Servings 8Serving Size 1
Amount Per Serving
Calories310
% Daily Value *
Total Fat 11g14%
Saturated Fat 3.3g16%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 45g16%
Dietary Fiber 9g32%
Sugars 15.7g
Protein 9g18%
Vitamin A 4500 IUVitamin C 8 mgCalcium 45 mgIron 4.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Quinoa & Roasted Pumpkin Salad
- • This recipe packs well for meal prep — store in airtight containers.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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