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:
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
Juice of 1 lemon
1 tbsp EVOO
1/8 tsp Dijon mustard
Salt and pepper
What to do:
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!