Sunday, December 7, 2014

Roasted Pumpkin and Quinoa Salad

This salad is a great source of protein. Quinoa is the only grain, or seed depending on how you see it, that contains all 9 essential amino acids that are needed to make a complete protein. In addition, quinoa is a good source of unsaturated fat that contains more calcium than milk along with being a very good source of iron, phosphorous, B vitamins and vitamin E. 

2 cups Butternut squash
2 cups Chickpeas, drained and rinsed
2 cups cooked quinoa
2 cups torn spinach
1 small red onion
1 tsp sea salt or rock salt

2 inch piece ginger, peeled
1 garlic clove
1-2 small red chilis, deseeded if mild or leave in seeds for hot
1 tbsp veggie stock concentrate
⅓ cup water

2 tbsp balsamic vinegar
4-5 tbsp cold pressed olive oil
1 tsp dijon mustard
1 tsp agave nectar or honey
1 tsp garlic buttah (optional but oh so yummy)

Pre heat oven to 200C/390F

  • Start by preparing the marinade. Put all ingredients in a NutriBullet or high speed blender. Blend until smooth. 
  • Cut pumpkin into bite size pieces, add to a mixing bowl with marinade and toss to coat. 
  • Place coated pumpkin on cookie sheet lined with baking paper and bake until a fork inserts easily, approximately 10-15 minutes. Once cooked, remove and set aside to cool.
  • To make dressing, add all ingredients to a small bowl and whisk until emulsified, set as side. 
  • Add cooked pumpkin, chickpeas, quinoa, torn spinach and red onion a bowl, then toss with dressing.

Salad is best served at room temperature. 


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