Quinoa Salad with Roast Pumpkin, Avocado & Cherry Tomato. Super healthy and so yummy too

Quinoa Salad with Roast Pumpkin, Avocado & Cherry Tomato

  • Author: Vanessa Vickery
  • Yield: Serves 1 1x



  • ½ cup quinoa
  • 100 grams pumpkin, skin removed
  • 8 cherry tomatoes
  • ½ avocado


  • 1 teaspoon sesame seeds,  toasted
  • 1 tablespoon Coconut Vinegar
  • 1 tablespoon Olive oil


  1. Peel, cube and place pumpkin on a baking tray, lined with baking paper. Lightly spray with Olive Oil and bake at 190° C for about 60 minutes or until cooked. Let cool for a few minutes
  2. Place the quinoa in a small saucepan with 1 cup of water and bring to the boil. Reduce the heat and simmer for 15 minutes or until the water has been absorbed. Set aside to cool
  3. Cut the tomatoes into halves or quarters
  4. Cut the avocado into small pieces
  5. To make the dressing, add the sesame seeds, coconut vinegar and olive oil to a bowl and mix
  6. To serve, add the quinoa, pumpkin, avocado and tomatoes to a plate.
  7. Top with the dressing and enjoy