oven-roasted pumpkin with chive quinoa and pumpkin seeds

Serves: 4 • Preparation time: 40 minutes

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200 grams white or tricolor Quinoa

5 tablespoons olive oil

1/8 teaspoon ground cloves

1 tablespoon red wine vinegar

1 organic hokkaido pumpkin (approx. 1 kg)

4 sweet white onions, cut into segments

400 grams cherry tomatoes

3 bay leaves

3 tablespoons finely chopped chives

½ lemon, squeezed

75 grams pumpkin seeds

50 grams rocket (1 bag)

Extra equipment: baking tray lined with baking paper


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How to cook



  1. Heat the oven to 210 °C. In a small bowl, mix together 3 tablespoons oil, ground cloves and vinegar to create a dressing.

  2. Wash the pumpkin and cut in half. Remove the seeds with a spoon. Cut the pumpkin in half again and then into small wedges. Place the pumpkin, onion segments, tomatoes and bay leaves on the baking tray and stir in the salt, pepper and dressing. Place the baking tray in the middle of the oven and roast the pumpkin until golden brown and tender, about 25 minutes.

  3. Meanwhile, boil the Quinoa in plenty of salted water until tender, about 12 minutes. Pour off the cooking liquid. Stir the chives, 2 tablespoons of oil and lemon juice into the Quinoa.

  4. Toast the pumpkin seeds in a dry pan for a few minutes until golden and crunchy, and sprinkle lightly with salt.

  5. Divide the Quinoa between 4 deep plates, and arrange the pieces of pumpkin and vegetables alongside. Sprinkle with the toasted pumpkin seeds and serve with the rocket.

Vegetable suggestion: dress the rocket salad with a fresh lemon-olive oil, and serve with croutons and sundried tomatoes.



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