Pumpkin, Zucchini & Quinoa Bake


  • 1/2 large pumpkin, cut into 1″ cubes
  • 1/2 a Zucchini, quartered and sliced
  • 1 Tbsp Dried Mixed Herbs
  • a generous pinch of Himalayan Pink Salt
  • black pepper, to taste (if you can tolerate it)
  • optional, 1 Tbsp Olive Oil
  • 3/4 cup Quinoa
  • Homemade onion & garlic-free Vegetable Stock, for cooking quinoa (you can use filtered water if feeling lazy ?) 1 tsp Himalayan Pink Salt
  • 1 Tbsp Dried Mixed Herbs
  • 2 Tbsp Black and White Sesame Seeds


  1. Preheat oven to 200C

  2. Place all chopped vegetables in a baking dish and add the herbs, salt, pepper and olive oil (if using)

  3. Toss the vegetables to evenly coat them in the herbs. Roast them in the oven for about 30 minutes, or until the vegetables are tender

  4. Meanwhile, cook the quinoa according to the package directions, but replace the recommended amount of water with vegetable stock for extra flavour

  5. Once the vegetables have finished roasting and the quinoa has cooked, combine them in a large bowl. Add himalayan salt and mixed herbs. Mix very well to combine. You want to slightly mash the pumpkin through the quinoa so it starts to stick together

  6. Place the mixture in a 22 x 22 cm baking dish, or similar. Press it down well and smooth out the top. Place in the oven to bake at 200C for about 45 minutes

  7. Once it has finished baking and the top is nicely browned, sprinkle over the sesame seeds

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