| Warm Quinoa Salad |
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| Servings | Prep Time |
| 2 serves | 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 24 hours |
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Ingredients
Servings: serves
Units:
1 cup tricolour quinoa preferably soaked overnight 200 grams sweet potato 150 grams eggplant 300 grams pumpkin 1/2 packet mixed lettuce or baby spinach 6 cherry tomatoes halved
Dressing
1/2 medium avocado 1 small mango diced 1 tbsp pumpkin seeds or hemp seeds 1/2 tsp Fresh lemon juice 1/2 tbsp extra virgin olive oil
Instructions
- Rinse the cup of quinoa and boil until soft and the tendrils are showing, strain and leave to cool.
- Roughly chop the sweet potato, eggplant and pumpkin and bake in a moderate oven until golden brown. Set aside to cool.
- Finely chop the mixed greens or baby spinach and add to the cooled quinoa.
- Add the cooled roast vegetables, cherry tomatoes and mango to the quinoa and stir through.
- Add pumpkin or hemp seeds to the finished salad and dress with avocado, ACV and EVOO.
Nutrition Information
There is no Nutrition Label for this recipe yet.
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