Roasted pumpkin, quinoa and orange salad

Most people cook quinoa with plain water but we’ve used The Stock Merchant’s Vegetable Stock, adding extra flavour to this nutty grain. Throw in some mint, orange juice and pumpkin seeds for crunch and you have a fresh, zingy salad that will jazz up any picnic.

Requirements: oven tray, small saucepan, large bowl

Preparation and cooking time: 50 minutes


4 people


  • 1 cup quinoa, (we love Kindred Organics) rinsed thoroughly in a fine sieve
  • 375ml (11/2 cups) The Stock Merchant Vegetable Stock
  • 3 tbsp extra virgin olive oil
  • 1 medium brown onion, diced
  • 1 ½ tbsp white wine vinegar
  • 2 tbsp orange juice, plus 1 tsp orange zest
  • ½ cup dried raisins
  • 2 tbsp torn mint leaves
  • 2 tbsp chopped fresh coriander leaves
  • 2 tbsp toasted pumpkins seeds (pepitas)
  • sea salt and freshly ground black pepper


  1. Preheat oven to 220C/200C fan forced. Toss pumpkin cubes in 2 tablespoons olive oil and season with salt and pepper.
  2. Place on baking paper lined tray and roast for 20-25 minutes, turning once, till golden and tender.
  3. Bring Vegetable Stock, quinoa and a pinch of salt to the boil in a small saucepan over high heat and cover.
  4. Reduce heat to low and simmer for 10-12 minutes, or until water has absorbed and seed is translucent.
  5. Allow to cool slightly with lid on, then transfer to large bowl to cool completely.
  6. Heat remaining oil in a small saucepan over low heat and sauté onion for 6-8 minutes, or until caramelised.
  7. Add vinegar and orange juice and simmer for 2 minutes.
  8. Add cooked pumpkin to quinoa and pour over onion mixture.
  9. Add orange zest, raisins, mint, coriander, pumpkin seeds and pepper. Toss gently but well to combine.

Adapted from a Tony Chiodo recipe found at

Comments are closed.