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Curried Quinoa & Pumpkin

Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people


  • ½ cup quinoa (white or tricolour)
  • 1 tbsp turmeric
  • 1 tbsp curry powder
  • 1 small half butternut pumpkin
  • ¼ cup pumpkin seeds
  • ½ bunch fresh coriander
  • 1 tbsp extra virgin olive oil


  • Cook quinoa, following instructions below.
  • Heat oven to 180-200 degrees and chop the pumpkin into cubes and place on a tray and drizzle with extra virgin olive oil and roast until crispy, approx 20-25 minutes.
  • For the last 5 minutes of the pumpkin roasting, add the pumpkin seeds to the oven tray and roast until browned and crunchy.
  • Chop the fresh coriander.
  • Once the quinoa, pumpkin and pumpkin seeds are ready, add to a bowl and add the fresh coriander and mix together.
  • You can add a dressing, drizzle with extra virgin olive oil or add some avocado and read above for some serving suggestions.


  • Add ½ cup quinoa to a sieve and rinse thoroughly before adding to a saucepan.
  • Add 2 parts water to every 1 part quinoa, so ½ cup quinoa = 1 cup water.
  • Add 1 tbsp turmeric and 1 tbsp curry powder to the quinoa and water and stir thoroughly.
  • Bring water to the boil and once boiling turn down straight away to a low heat simmer.
  • Check and stir regularly and the quinoa grains will absorb the water. Once the water is absorbed turn the heat off and leave the quinoa in the pan covered with a lid to make the quinoa fluffy.