This is an original combination of ingredients, not a traditional dish attributed to one country. Roasted pumpkin brings sweetness, pomegranate acidity and tahini a toasted note. Add the quinoa while warm rather than hot so the rocket retains some freshness. The portions and dressing are measured for a lunch dish.
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Food · International
Warm quinoa with roasted pumpkin, pomegranate and tahini
An original autumn salad with fluffy quinoa, roasted vegetables and a lemon-tahini dressing.
2026-10-26 · Editorial staff · Estimated reading time: 2 min
Queen of Queens · Food
The recipe
Creative plant-based cooking
- Servings
- 4
- Preparation
- 15 min
- Cooking
- 30 min
- Rest / waiting
- 0 min
- Total time
- 45 min
- Estimated calories per serving
- 400 kcal
Difficulty: Easy
Ingredients and quantities
- 240 g dry quinoa
- 600 g pumpkin flesh
- 120 g pomegranate seeds
- 60 g rocket
- 40 g tahini
- 20 g extra-virgin olive oil
- 30 ml lemon juice
- Water for quinoa as directed on its pack, plus 2–4 tbsp for dressing
- Parsley, salt and pepper
Method
- Cut the pumpkin into approximately 2 cm cubes. Toss with oil, salt and pepper and roast at 200 °C conventional for 25–30 minutes.
- Rinse quinoa in a fine sieve and cook with the water quantity on its packet, usually for 12–15 minutes. Rest for 5 minutes, fluff and allow to cool slightly.
- Mix tahini and lemon, then add water one tablespoon at a time until pourable. Season.
- Combine quinoa, pumpkin, rocket and parsley. Divide among four plates, add the dressing and finish with pomegranate.
Tips and variations
Tahini may thicken when mixed with lemon: keep stirring and add water gradually. For a packed lunch, keep dressing and rocket separate until serving.
Allergens
Sesame.
Calories are estimates per serving and vary with ingredients, brands and actual quantities. Times are approximate; the total includes the stated resting time.
