Get Your Nutrient Fix with This Roasted Pumpkin and Quinoa Salad


You may have noticed that we’re a little bit obsessed with nutrient-dense ingredients and delicious food at Chōsen. We believe that they go hand-in-hand and that food that’s good for you should taste excellent. This healthy salad is full of fiber, protein, healthy fat as well as vitamins and minerals. A cube of pumpkin contains almost double your recommended intake of Vitamin A which helps to form and maintain healthy skin, teeth and bones, and quinoa is naturally gluten-free and full of iron. When you’re preparing your ingredients don’t forget to save and roast the pumpkin seeds, they’re rich in tryptophan which helps your body to make serotonin. Helpful if you want to sprinkle them on to your delicious dinner or as a snack before bedtime. Ingredients: Salad:

  • 5 Portions
  • 500g pumpkin
  • 1tsp olive oil
  • 1½tsp paprika
  • 3tsp honey
  • ¾cup quinoa
  • ½tbs lemon juice
  • Handful coriander
  • Handful parsley


  • 160g natural yogurt
  • Handful mint
  • 1½tbs lemon juice

Method:Peel and cut the pumpkin into 2cm x 2cm pieces and toss in a large bowl with olive oil, honey and paprika. Transfer the pumpkin to a baking tray and roast at 200 degrees in a pre-heated oven for 40-45 minutes until soft and golden. 

  • Rinse and drain the quinoa well before placing it in a large saucepan with 1½ cups of filtered water, bring to the boil, reduce heat to low, and simmer for 10 min or until the liquid is absorbed.

Put the quinoa, pumpkin, herbs and lemon juice in a bowl. Add all of the dressing ingredients together and mix. Drizzle the dressing on top and serve. Enjoy! The Chōsen Team 

NutritionJosh Davies