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!
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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Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.
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