- 1/2 medium pumpkin
- 1/4 cup quinoa, washed
- 1 handful of pepitas
- 2 handfuls of sunflower seeds
- 1-2 tbsp sesame seeds
- 5 kalamata olives, chopped
- 1/2 large radish
- 1 1/2 cucumber
- 1-2 slices marinated capsicum
- 1/2 spanish onion
- 1 packet of rocket, washed and dried
- 1/4 cup extra virgin olive oil
- 1 tbsp caramlised balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1/2 tsp apple cider vinegar
- 1/2 tsp sumac
- salt and pepper, to taste
Peel and deseed the pumpkin and cut into small chunks. Place onto a roasting pan and drizzle with a little olive oil and sprinkle with salt and pepper. Roast until golden brown, stirring through a few times to cook evenly. Allow to cool.
Cook quinoa using absorption method until tender and germ ring is visible. Allow to cool, or rinse under cold water if you’re short on time.
Put rocket into bowl with seeds and olives.
Using a mandolin thinly slice cucumber, onion, radish and radish and add to salad.
Cut capsicum into strips and add to salad along with quinoa and pumpkin.
To make the dressing, shake everything up in a jar and adjust according to your tastes. it should be a little bit too vinegary before you put it onto the salad.
Mix salad and dress just before serving.
This is high in protein, fibre and zinc. With the combination of seeds and quinoa this is a complete protein meal.
Quinoa is rich in manganese, tryptophan and magnesium. Pumpkin is rich in vitamin A and vitamin C, manganese and vitamin B6.
Gluten free, dairy free, vegetarian, vegan.