Light Meals,  Recipes

Quinoa, Beetroot, Roasted Pumpkin and Citrus Salad

Serves 6 to 8


  • 1 Cup tri-colour quinoa
  • 400g beetroot
  • 400g Japanese or Kent pumpkin
  • 70g pine nuts
  • 1/2 tsp ground cumin
  • 1 tsp olive oil for pumpkin
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp Dijon mustard
  • 4 oranges


  1. Wash beetroot and place in a large saucepan, cover with cold water, bring to the boil and cook for approximately 30 minutes or until tender. Drain and rinse with cold water, trim and slip off the skins, place in refrigerator to chill.
  2. Dice pumpkin into 1.5cm cubes, toss in olive oil and sprinkle with ground cumin. Roast in 180 °C oven for 30 minutes until tender.
  3. Meanwhile, cook Quinoa according to packet directions ensuring that it is well rinsed under running water before cooking to remove bitterness.
  4. Toast pine nuts in a dry pan for approximately 5 minutes until lightly coloured.
  5. Segment 2 oranges.
  6. Place all ingredients in the fridge to chill. When everything is cold, dice beetroot and combine all the cooked ingredients in a large bowl, toss well.


  1. Squeeze the juice from 2 oranges (approximately 16 Tbsp)
  2. Combine with extra virgin olive oil and Dijon mustard to taste.
  3. Whisk all ingredients together well, and season to taste.