Red Quinoa & Warm Roast Pumpkin Salad

Red Quinoa & Warm Roast Pumpkin Salad

(serves 2)

Ingredients:

1 cup cooked red quinoa

¼ pumpkin, cut into 3cm cubes

1 handful baby spinach leaves

1 zucchini, grated

1 handful of mint leaves, leaves only

2 large handfuls of parsley leaves

½ lemon, cut in half

2 tbsp balsamic vinegar

salt

Method:

Preheat oven to 180°C (360°F)

Place the pumpkin onto a baking tray lined with baking paper and bake for 15 to 20 minutes at 180°C until it is cooked through. Set aside once ready.

Combine the mint leaves with a half a bunch of parsley leaves and chop finely. The prepared ingredients are now ready for the salad’s assembly.

Spread the spinach leaves onto a plate, add the grated zucchini, the parsley and mint. Add the roasted pumpkin and the cooked quinoa and toss lightly. Squeeze the lemon juice over the salad. Finish with a generous sprinkle of balsamic dressing then serve.

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