Roasted Pumpkin, Quinoa, Avocado & Almond Salad
Roasted Pumpkin, Quinoa, Avocado & Almond Salad
Ingredients
- 3 cups pumpkin chopped into 3 cm pieces
- 3 tomatoes quartered
- 2 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 250 g quick-cook quinoa & lentils
- 2 cups spinach roughly chopped
- 400 g canned chickpeas rinsed & drained
- 1 cup mint leaves roughly chopped
- 1/2 cup almonds roasted & roughly chopped
- 1/2 avocado large, sliced
Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dijon mustard or seeded mustard
- 1 teaspoon pure maple syrup
- sea salt & cracked black pepper
Instructions
- Preheat the oven to 200°C. Lay the pumpkin and tomatoes on a baking tray, drizzle with the olive oil and season with salt and pepper. Roast for 25–30 minutes or until tender and caramelised.
- In a medium saucepan, bring water to the boil. Add the quick-cook quinoa and lentil mix, then reduce heat and simmer for 10 minutes. Once cooked, drain and set aside.
- For the dressing: Mix all the ingredients together in a jug or bowl, then set aside.
- In a large bowl, combine the quinoa and lentil mix, roasted pumpkin and tomatoes, spinach, chickpeas and chopped mint. Pour over half the dressing and toss everything together gently. Season well.
- Transfer the salad to a serving dish, top with the almonds and avocado. Drizzle the remaining dressing over the salad and serve.
Nutrition
Calories: 444kcalCarbohydrates: 32gProtein: 12gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.003gSodium: 309mgPotassium: 1070mgFiber: 11gSugar: 7gVitamin A: 10112IUVitamin C: 31mgCalcium: 159mgIron: 4mg
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