charred pumpkin wedges in a beetroot and quinoa salad served on a white plate

Pumpkin, hummus, beetroot and quinoa salad

This vibrant and colourful salad is nutritious and delicious.
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  • 4
  • 1 hour 10 mins
  • easy
  • 13
Nutrition per serve
  • Energy 2,211kJ
  • Total fat 32g
  • - sat fat 6.2g
  • Carbohydrate 33g
  • Fibre 11g
  • Sodium 565mg


  • 1 cup hummus
  • ½ (550g) butternut pumpkin
  • 4 medium fresh beetroot (thinly sliced using mandolin)
  • 200g low fat Greek yoghurt
  • 150g spinach leaves
  • 75g fetta cheese (crumbled)
  • 1 tsp ground turmeric
  • ½ tsp coriander seeds (crushed)
  • 2 tbsp white wine vinegar
  • 50ml extra virgin olive oil
  • 1/3 cup (50g) pumpkin seeds
  • 1/2 cup quinoa (uncooked)
  • 1 cup water


  1. Preheat oven to 160C. Wash the pumpkin and remove seeds. Slice pumpkin into wedges and place them on a baking tray lined with baking paper. Drizzling oil (20ml) and sprinkle with turmeric and coriander seeds. Bake for 1 hour or until tender and caramelised.
  2. Cook the well rinsed quinoa with water in a pot until the quinoa has absorbed all the water about 15-20 mins. Set aside for use.
  3. Wash, peel and slice the beetroot. Place in a bowl with vinegar and pickle for 15 mins, then drain.
  4. To make the dressing, combine turmeric, yoghurt and extra olive oil in a bowl. Set aside.
  5. Spread the hummus over a plate. Arrange pumpkin, spinach and pickled beetroot. Sprinkle with pumpkin seeds and fetta cheese. Drizzle with the turmeric and yoghurt dressing to serve.

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Provider Acknowledgement

By Michelle Tong, APD CDE, Diabetes Queensland


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