Balsamic Quinoa Salad with Roasted Pumpkin, Walnuts & Greens

15 Jan, 2016

(DF, GF, VEGAN)

Ingredients (Salad)

1 cup organic tricolour quinoa (best to cook quinoa the night before)

Small butternut squash pumpkin (cut into small squares)

½ cup baby beetroot (roasted/ canned – cut into small chunks)

120g fresh rocket/spinach mix (washed)

Ingredients (Salad Dressing)

Pinch of Celtic sea salt

3 tbsp. Melrose Organic Extra Virgin Olive Oil

2- 3 tbsp. Melrose Organic Balsamic Vinegar

2 tbsp. Sweet Balsamic Vinegar Glaze

Method:

Quinoa:

1. Rinse Quinoa and soak for about 15 minutes (this helps to rinse off saponins, which may cause bloating in some people)
2. Cook Quinoa for about 15 minutes - use 1 cup of quinoa to about 3 cups of water. Strain and leave to cool.  

Salad:

1.  Roast pumpkin for about 20 minutes on 180.c or until golden brown. Set aside and cool.
2. When pumpkin is relatively cool, you can start preparing the salad. Combine all salad ingredients together and set aside while you prepare the salad dressing.
3. Combine salad dressing in a bowl and pour over the salad, ensuring it is all well combined. (Adjust dressing to your liking by adding more/less olive oil and balsamic vinegar).
4. Serve & Enjoy!