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crisp green lettuce cups filled with quinoa, roasted pumpkin cubes, and cranberries in a wide horizontal shot, arranged on a white platter sprinkled with pumpkin seeds, natural light, shallow depth of field, landscape orientation

Pumpkin Quinoa Salad Cups

Fluffy quinoa mixed with roasted pumpkin and herbs, presented in crisp lettuce cups.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 cups
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked quinoa cooled
  • 1 cup roasted pumpkin cubed
  • 8 butter lettuce leaves
  • 2 tbsp dried cranberries
  • 2 tbsp pumpkin seeds
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Method
 

  1. Whisk the olive oil, lemon juice, and salt together in a bowl.
  2. Add the quinoa, roasted pumpkin, and cranberries and toss to coat.
  3. Spoon the mixture into the lettuce leaves.
  4. Sprinkle each cup with pumpkin seeds.
  5. Serve right away while the lettuce is crisp.

Notes

Make the quinoa mixture a day ahead and fill the cups before serving.