HERB ROASTED PUMPKIN RED QUINOA SALAD

Sometimes thinking of meat free meals that are protein packed is challenging, especially when pulses and legumes are off the menu because they’re not Sarah friendly.

This is why I absolutely love Quinoa!

Quinoa is a complete protein (meaning it contains all 9 essential amino acids in the right proportions) so it can be used as the protein source for a main meal.

Other benefits include high in fibre, magnesium, B12 and iron. It’s also low in fat and has a low glycemic index, keeping you fuller for longer.

Enjoy this salad as a meat free meal or as a colourful side dish.

What you will need:

Salad:

½ cup red quinoa - rinsed

1 ½ cups water

Pinch of salt

2 cups of cubed pumpkin

1 tbsp EVOO

1 tsp rosemary (dried or fresh)

1 tsp oregano (dried or fresh)

1 tsp thyme (dried or fresh)

¼ tsp salt

2 tbsp pepita (pumpkin) seeds

2 large handfuls of rocket

½ punnet of cherry tomatoes - quartered

Dressing:

Juice of 1 lemon

1 tbsp EVOO

1/8 tsp Dijon mustard

Salt and pepper

What to do:

SERVES 2-3

Preheat oven to 180°C

Combine quinoa, water and salt in a pot and cover with lid.Simmer over a low heat for 15 minutes or until the water is completely absorbed

Remove from heat and using a fork stir through the quinoa to “fluff up”

Combine pumpkin, EVOO, herbs and salt on a lined baking tray

Cook in oven for 30-40 minutes or until golden brown, turning the pumpkin every so often so all sides are golden.

Place pepita's on another oven tray and cook in oven for 5 minutes

Mix the dressing ingredients in a small jar and shake well

In a large bowl, toss the rocket, quinoa, pumpkin, cherry tomatoes and petitas

Enjoy with a drizzle of dressing!

Sarah xx