[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Photo of Quinoa and roasted pumpkin salad by WW

Quinoa and roasted pumpkin salad

Total Time
35 min
15 min
20 min
High-protein quinoa adds texture and helps you feel full.


Butternut pumpkin

800 g, seeded, peeled, cut into 2cm pieces

Olive oil

1½ tsp

Ground cumin

1 tsp, seeds


1 cup(s), rinsed, drained (170g)

Cos lettuce

4 cup(s), (2 whole baby lettuces), coarsely torn

Snow pea sprouts

1 cup(s)

Preserved lemon

1 tbs, finely chopped rind

Fresh flat-leaf parsley

½ cup(s), leaves

Fresh mint

½ cup(s), leaves


1 medium, zested and juiced

Flaked almonds

2 tbs, toasted, to serve


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin on the tray in a single layer. Toss with 1 tsp of the oil and sprinkle with the cumin seeds. Season with salt and pepper. Bake, turning occasionally, for 20 minutes or until golden and tender. Set aside to cool.
  2. Meanwhile, combine the quinoa and 1¼ cups (310ml) water in a medium saucepan. Place over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until the liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes to rest. Allow to cool.
  3. Combine the pumpkin, quinoa, lettuce, snow peas, preserved lemon, parsley, mint, lemon zest and juice and remaining oil in a serving bowl. Gently toss to combine. Season with salt and pepper. Top with almonds.


TIP: You can replace the pumpkin with sweet potato (kumara)