Recipe:
Maple Pumpkin, Spinach & Quinoa Salad
Posted in Soups ‘n’ salads
This colourful salad makes for a super satisfying, nutritionally balanced meal — but if your body craves more greens, turn up the spinach. For an extra protein boost, add more chickpeas or quinoa. Simple as that!
Prep:
15
mins
cook
30
mins
serves
4
Easy Peasy
You will need:
- 3 cups pumpkin, chopped
- 3 tablespoons maple syrup
- 2 tablespoons olive oil (or omit if avoiding oil)
- ½ cup quinoa
- 2 cups baby spinach
- 1 x 400g can chickpeas, drained
- 1 cup baby tomatoes, halved
- 1 avocado, sliced
- ¼ cup slivered almonds
- ¼ cup tahini
- 1 lemon, juice and zest
- 3 tablespoons coconut aminos, soy sauce or tamari sauce
- Salt and pepper to taste
~
Recipe:
Rainbow Nourishments
Directions:
- 1Preheat the oven to 180°C.
- 2Toss the pumpkin, maple syrup and olive oil and spread on a lined baking tray. Bake for 20 minutes or until tender.
- 3Cook the quinoa according to its packet instructions.
- 4Combine the pumpkin, quinoa, baby spinach, chickpeas, tomatoes and avocado in a large bowl and toss until combined.
- 5To make the dressing, mix all ingredients and a dash of water in a small bowl until smooth. If the dressing is too thick, add more water and mix again.
- 6Drizzle the dressing over the salad and sprinkle with almonds to serve.
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