HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chilli Pumpkin & Quinoa Salad
Sweet Chilli Pumpkin & Quinoa Salad

Sweet Chilli Pumpkin & Quinoa Salad

with Avocado & Fetta

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Toss together a bright and flavoursome salad full of autumn flavours and gorgeous colours. Hearty butternut pumpkin gets golden in the oven, and a dash of roasted sweet chilli sauce adds a caramelised touch to the vegetables. With fresh greens and tender quinoa, this is a salad made for dinnertime!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

butternut pumpkin

1 unit

red onion

2 clove


2 tub

sweet chilli sauce

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

green beans

1 packet

tri colour quinoa

½ cube

vegetable stock

1 unit


1 punnet

cherry tomatoes

1 bag

rocket leaves

1 block

fetta cheese


Not included in your delivery

olive oil

1.5 cup


2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat36.1 g
of which saturates9.2 g
Carbohydrate72.5 g
of which sugars32.6 g
Dietary Fibre0 g
Protein21.6 g
Cholesterol0 mg
Sodium675 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush, it becomes tender after roasting and adds fibre. Roughly chop the red onion. Place the pumpkin, onion and garlic (unpeeled) on an oven tray lined with baking paper. Drizzle with olive oil, season with a good pinch of salt and pepper and toss to coat. Spread in a single layer and roast until the onion is just tender, 15 minutes. Drizzle with the sweet chilli sauce, toss to coat and roast until caramelised, 10 minutes. Set aside.


While the pumpkin is roasting, heat a medium saucepan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl.


Trim the green beans and cut into thirds. Rinse the tri-colour quinoa well. Place the quinoa, crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and the water into the saucepan. Bring to the boil, stir and reduce the heat to medium and simmer, uncovered, for 4 minutes. Add the green beans, and cook until the quinoa and green beans are tender, 4-6 minutes. Drain and set aside to cool.


In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and a generous pinch of salt and pepper. Remove the roasted garlic from its skin (it may be hot!). Mash with a fork, add to the bowl with the salad dressing and mix well to combine. Cut the avocado into 2cm chunks. TIP: Slice the avocado into cubes while the flesh is still in the skin, then scoop the cubed flesh out with a spoon.


Halve the cherry tomatoes. Add the cherry tomatoes, cooled quinoa and green beans, avocado and rocket leaves to the bowl with the salad dressing and gently toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp


Divide the quinoa salad between plates. Top with the sweet chilli roasted pumpkin and onion. Sprinkle with the flaked almonds. Crumble over the fetta.