Nourishing Bowl with Roasted Pumpkin, Quinoa, Chia & Mustard Vinaigrette | Recipes | Borough Broth

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Nourishing Bowl with Roasted Pumpkin, Quinoa, Chia & Mustard Vinaigrette

Nourishing Bowl with Roasted Pumpkin, Quinoa, Chia & Mustard Vinaigrette

A tasty bowl of comforting and wholesome goodness from nutritionist Anna Lisle... and there's no need to worry about special dietary requirements here - this one's gluten-free, dairy-free and sugar-free!

Anna Lisle

Written by
Anna Lisle

Serves: 4
Cooking time: 1 hour


* indicates optional ingredients

  • 700g  butternut squash (or any pumpkin/squash), peeled

  • 2 tbsp extra virgin olive oil

  • 190g quinoa (white, red or tricolour), washed and drained

  • 500ml organic beef bone broth
  • 3 spring onions, finely sliced

  • 1 handful of pea shoots

  • 50g mung, adzuki, lentil and pea sprouts*

  • A few handfuls of coarsely chopped fresh herbs (flat-leaf parsley, basil, tarragon and/or dill)

  • 3-4 tbsp white and black chia seeds

Mustard Vinaigrette

  • 80ml extra virgin olive oil

  • 3 tbsp red wine vinegar

  • 1 lemon, juiced

  • 2 tbsps wholegrain mustard

  • sea salt & freshly ground pepper


  1. Preheat oven to 200°C.
  2. Start by roasting the pumpkin. Chop into cubes and place on a baking tray. Add olive oil and toss to coat. Bake for 30–40 minutes (tossing halfway through) or until the pumpkin is tender and golden around the edges. Set aside and allow to cool to room temperature.
  3. Place quinoa and broth in a small saucepan and bring to the boil. Reduce heat, cover and cook for about 15 minutes until the liquid has been absorbed and the quinoa is tender. Uncover, fluff the quinoa with a fork and set aside to allow to cool.
  4. Place quinoa in a large bowl. Add roasted pumpkin cubes, spring onions, pea shoots, mixed sprouts (if using), herbs and chia seeds.
  5. Combine vinaigrette ingredients in a small jug. Drizzle dressing over salad and toss to combine.
  6. Divide between bowls and scatter with extra chia seeds, to serve.

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