Pumpkin Quinoa Salad with Carrot, Spinach and Red Onion

Pumpkin Quinoa Salad with Carrot, Spinach and Red Onion

Serves: 4

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients

1 cup dry quinoa
1/2 pumpkin, peeled and chopped
4 carrots, chopped
1 red onion, chopped
2 handfuls spinach leaves, sliced into thick strips
1 handful coriander, chopped finely
Olive oil

Dressing

1 tablespoon ginger, minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon mustard powder

Method

Preheat oven to 200°C

Spray roasting dish with oil and toss the pumpkin, carrot and onion in dressing until coated, then roast vegetables for about 20 minutes

While the pumpkin, carrots and onion are roasting, cook quinoa to packet instructions and set aside

Combine all ingredients gently in a large bowl

Serve warm with a dollop of natural yoghurt, this salad is also great as lunch the following day

NB:

• Quinoa has a higher amount of protein than grains and can be used the same way as rice
• Individual quinoa should turn clear when cooked through