Pumpkin, Spinach & Olive Quinoa Salad


This amazing salad is most excellent with lamb. Thanks Tess from Khandallah for the recipe.

Prep: 15mins|  Cook time: 30 mins|  Serves: 4-6


  • 1/3cup quinoa or couscous
  • 1/3cup chickpeas
  • 1/4 small pumpkin
  • 2 red capsicums, roughly chopped
  • 2 courgettes, cut into rounds
  • 2 clove garlic, peeled and crushed
  • 1/2cup kalamata olives
  • 1 handful fresh spinach leaves
  • 1/2cup whole almonds
  • 1/2cup fresh mint leaves
  • 1/2cup fresh parsley
  • salt and freshly ground black pepper
  • 1/2cup toasted sunflower seeds
  • 1/2cup pumpkin seeds, toasted
  • olive oil


  1. Place pumpkin onto a roasting tray. Season well and toss with enough oil to coat.
  2. On a second tray, place capsicums, courgettes, garlic and olives. Add seasoning and oil.
  3. Put both trays into a 180degree C oven and bake for approx. 30 mins until tender. Remove both trays and allow to cool.
  4. Assemble the salad by combining all ingredients.
  5. Garnish with fresh herbs and toasted seeds and serve.