I love experimenting with salads, and as we usually eat a light dinner a power-packed salad is normally my go-to stable dinner meal. When it comes to salads, I truly believe that they should never be boring! They should have texture and flavour and be packed with a balance of proteins, carbohydrates and vitamins to keep you going.
Often when I’m making dinner, I’ll start with a base sometimes its a grain like quinoa or protein and I’ll build the layers and textures using whatever I have in the fridge and what’s in season until I end up with something that’s super satisfying and nourishing. At the moment our family is addicted to baked pumpkin. There is something that is just so warming about baked pumpkin and so my warm quinoa salad would have to be one of my all time favourite dishes for it’s simplicity, freshness and nutrient denseness!
This dish is one that I often recommend to my clients as a good staple mid-week lunch or dinner as the majority of the preparation can be done in advance. It is quite filling on its own, or you could always bulk it up by adding some cooked chicken or poached salmon. I hope you enjoy it as much as we do.
WHAT YOU’LL NEED
- 1/2 cup Quinoa, cooked
- 250g Butternut Pumpkin, chopped into cubes
- 1 tbl, Coconut Oil
- 100g Cherry Tomatoes, halved
- 1/4 cup Pine Nuts, lightly toasted
- 100g Baby Spinach leaves
- 1/2 Lemon, juiced
- 2 tbls Extra Virgin Olive Oil
- Salt and Pepper
WHAT YOU’LL NEED TO DO
Preheat the oven to 180C, and lightly grease baking tray with coconut oil. Place the cubed pumpkin into the oven for 10-15 minutes or until soft to touch and slightly golden,
In a large mixing bowl, place the spinach leaves, cherry tomatoes, quinoa, pine nuts and cooled pumpkin gently mixing to combine.
Transfer the salad to a serving bowl and when ready to eat drizzle the olive oil and lemon over the top of the salad and season with salt and pepper.