| 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
Nutrition Facts
Warm Quinoa Salad
Amount Per Serving
Calories 764
Calories from Fat 171
% Daily Value*
Total Fat 19g
29%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 76mg
3%
Potassium 2178mg
62%
Total Carbohydrates 131g
44%
Dietary Fiber 23g
92%
Sugars 23g
Protein 23g
46%
Vitamin A
528%
Vitamin C
77%
Calcium
14%
Iron
41%
* Percent Daily Values are based on a 2000 calorie diet.
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