Roasted Pumpkin, Quinoa, Avocado & Almond Salad
Servings 4
Calories 444
Ingredients
- 3 cups pumpkin chopped into 3 cm pieces
- 3 tomatoes quartered
- 2 tbsp 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
- 0.5 cup almonds roasted & roughly chopped
- 0.5 avocado large, sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 0.5 tsp dijon mustard or seeded mustard
- 1 tsp 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.3 cups pumpkin, 3 tomatoes, 2 tbsp extra virgin olive oil, sea salt & cracked black pepper
- In a medium saucepan, bring water to the boil. Add the Simply Wholesome Pantry Quick Cook Quinoa and 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.2 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 0.5 tsp dijon mustard, 1 tsp pure maple syrup, sea salt & cracked black pepper
- 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.250 g Simply Wholesome Pantry Quick Cook Quinoa & Lentils, 3 cups pumpkin, 3 tomatoes, 2 cups baby spinach, 400 g canned chickpeas, 1 cup mint leaves
- Transfer the salad to a serving dish, top with the almonds and avocado. Drizzle the remaining dressing over the salad and serve.0.5 cup almonds, 0.5 avocado