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. 

Ingredients 

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

Marinade

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

Dressing

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. 

Enjoy!