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–+ servings

Summer Quinoa Salad

Vanessa Gengaroli
Summer Quinoa Salad with Avocado, Cherry Tomato & Roast Pumpkin is a super healthy, easy to make salad that everyone in the family will love. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine Western
Servings 4
Calories 465 kcal

Ingredients
 
 

  • 2 cups quinoa rinsed
  • 14 ounces pumpkin skin removed and cubed
  • 24 cherry tomatoes sliced into halves
  • 2 avocados sliced into small pieces
  • 4 cups baby spinach

Honey Mustard Dressing

  • 1/4 cup honey use maple syrup if vegan
  • 1/4 cup mayo organic preferably
  • 1/4 cup dijon mustard organic preferably
  • 1 tablespoon white wine vinegar organic preferably
  • Pinch black pepper

Instructions
 

  • Pre-heat. Pre-heat oven to 190C/375F
  • Cook Pumpkin. Place pumpkin on a baking tray, lined with baking paper. Toss with olive oil and salt and cook for 60 minutes or until cooked. Allow to cool for a 5-10 minutes
  • Cook quinoa. Place the quinoa in a medium saucepan with 4 cup of water and bring to the boil. Reduce the heat and simmer for 10-15 minutes or until the water has been absorbed. Set aside to cool
  • Make Dressing. To make the dressing, add the ingredients to a jar, put the lid on and shake until combined.
  • Assemble. Place the quinoa and spinach on the bottom of each bowl and top with the cherry tomato, pumpkin and avocado. Top with the dressing and enjoy

Nutrition

Serving: 1serveCalories: 465kcalCarbohydrates: 52gProtein: 9gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 22gCholesterol: 6mgSodium: 536mgFiber: 12gSugar: 22g
Keyword quinoa, salad, vegan
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