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–+ servings

Roasted Pumpkin, Quinoa, Avocado & Almond Salad

Print Recipe
Servings 4
Calories 444 kcal

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 Simply Wholesome Pantry Quick Cook Quinoa & Lentils
  • 2 cups baby 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 conventional (180°C fan-forced). 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 Simply Wholesome Pantry Quick Cook Quinoa & Lentils, then reduce the 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

Keywords

Dinner, Lunch, Salad, Side Dish
Vegetarian