Roast Pumpkin with Lemony Quinoa

I’m on my way to London because im going to an exciting dinning event called ‘The Chambers of Flavours’ tonight. The location will be text at 4pm and we’ll then need to find the venue. All very secret and exciting! So I’m writing up my really tasty roast pumpkin and lemony quinoa recipe to the train (I’m also feeling quite sleepy).

Sometimes you just need a big bowl of wholesome goodness and this certainly hits the spot! I found these cute little munchkin pumpkins in the supermarket the other day and decided to simply roast them and mix them into some tasty lemony quinoa. The flavour and texture combination is wonderful. The pumpkin is crispy on the outside and perfectly soft on the inside, delicious with the nutty quinoa and cunchy toasted hazelnuts.

I think that adding spicy rocket lifts the dish and brings a little heat, but a scattering of any of your favourite leaves would be fab. I hope you enjoy this deliciously healthy and comforting recipe.

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!

Pumpkin and quinoa


I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  10 minutes preparation time
  40 minutes cook time


  • 2 munchkin pumpkins
  • 1 tbsp olive oil
  • Sea Salt
  • Black pepper
  • 1 onion – chopped roughly
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 cup mushrooms – chopped
  • 2 cups cooked quinoa
  • Juice 1/2 lemon
  • Sprinkle chilli flakes
  • Pinch Sea salt
  • Black pepper
  • Handful toasted hazelnuts
  • Handful coriander
  • Handful rocket


  1. Slice the pumpkins along the groves so that you get little slices. Toss in the oil, salt and pepper and then roast in the oven on medium heat for 40 minutes.
  2. Fry the onion in the olive oil until soft and browning, then add in the garlic and mushrooms. Fry for a further 2 minutes and then add in the quinoa, lemon juice, chilli, salt and pepper to heat  the quinoa through.
  3. Toast the hazelnuts in the dry pan for a couple of minutes until slightly charred then set aside to cool a little before crushing them up roughly.
  4. Finally mix the quinoa with the pumpkin and toss in the rocket and corriander. Drizzle with a little more olive oil and a squeeze of lemon

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. […] mouthwatering roast pumpkin with lemony quinoa is Rebel Recipes’ big bowl of wholesome goodness. It looks absolutely gorgeous with big hunks […]

  2. […] mouthwatering roast pumpkin with lemony quinoa is Rebel Recipes’ big bowl of wholesome goodness. It looks absolutely gorgeous with big hunks […]

Leave a Comment

Recipe Tags: Quiona pumpkin rocket salad


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.