Summer Quinoa Salad
Summer Quinoa Salad with Avocado, Cherry Tomato & Roast Pumpkin is a super healthy, easy to make salad that everyone in the family will love.
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Servings: 4
Calories: 465kcal
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: 1serve | Calories: 465kcal | Carbohydrates: 52g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 536mg | Fiber: 12g | Sugar: 22g