Warm Quinoa Salad

Warm Quinoa Salad

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 day 30 minutes
Servings: 2 serves
Calories: 764
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. Rinse the cup of quinoa and boil until soft and the tendrils are showing, strain and leave to cool.
  2. Roughly chop the sweet potato, eggplant and pumpkin and bake in a moderate oven until golden brown. Set aside to cool.
  3. Finely chop the mixed greens or baby spinach and add to the cooled quinoa.
  4. Add the cooled roast vegetables, cherry tomatoes and mango to the quinoa and stir through.
  5. Add pumpkin or hemp seeds to the finished salad and dress with avocado, ACV and EVOO.

Nutrition

Calories: 764kcalCarbohydrates: 131gProtein: 23gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 76mgPotassium: 2178mgFiber: 23gSugar: 23gVitamin A: 26400IUVitamin C: 63.5mgCalcium: 140mgIron: 7.4mg

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