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  • Main meal
  • Snack

Quinoa nourish bowl

Egg free EF
Fish & shellfish free FS
Gluten free GF
Vegetarian V

Ingredients

Serves 10 people
  • Quinoa – 2.5 cups (uncooked)
  • Spinach, roughly chopped – 500 grams
  • Onion, red, finely diced – 1 whole
  • Dried cranberries, roughly chopped – 1 cup
  • Cucumber, seeds removed, finely chopped – 2
  • Fresh mint, chopped – 1/2 bunch
  • Fresh coriander, chopped – 1/2 bunch
  • Feta cheese, crumbled – 200 grams
  • Chickpeas, canned, drained – 2 cans
  • Pumpkin – 500g
  • Olive oil – 1/4 cup
  • Lemon juice and zest – 1 whole
  • Tahini – 1 teaspoon
  • Honey – 1 teaspoon

Method
  1. Cook quinoa as per packet instructions and set aside.
  2. Cut Pumpkin into 3cm wedges and season with olive oil, salt, and pepper. Cook at 180ºC until soft and caramelized. Set aside and cool.
  3. Combine all other salad ingredients with the quinoa and almonds in a bowl.
  4. Prepare dressing using whisk and stir through the salad.
  5. Serve in a bowl adding pumpkin on top just before serving.
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