Red Quinoa & Warm Roast Pumpkin Salad
1 cup cooked red quinoa
¼ pumpkin, cut into 3cm cubes
1 handful baby spinach leaves
1 zucchini, grated
1 handful of mint leaves, leaves only
2 large handfuls of parsley leaves
½ lemon, cut in half
2 tbsp balsamic vinegar
Preheat oven to 180°C (360°F)
Place the pumpkin onto a baking tray lined with baking paper and bake for 15 to 20 minutes at 180°C until it is cooked through. Set aside once ready.
Combine the mint leaves with a half a bunch of parsley leaves and chop finely. The prepared ingredients are now ready for the salad’s assembly.
Spread the spinach leaves onto a plate, add the grated zucchini, the parsley and mint. Add the roasted pumpkin and the cooked quinoa and toss lightly. Squeeze the lemon juice over the salad. Finish with a generous sprinkle of balsamic dressing then serve.
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