Quinoa is such a great base ingredient! It can be used to power up any sort of dish! Due to its neutral flavour, it can easily accompany salads, curries, stir-frys, ANYTHING! This was a salad i literally just chucked together with leftovers in my fridge and ended up becoming one of my favourites! Give it a try and let me know what you think!
½ butternut pumpkin, unpeeled, cut into 5cm cubes
Salt and pepper, to taste
1 avocado, cubed
1 cup quinoa, uncooked
1 large bag spinach
½ cup parmesan, shaved
1/3 cup cashews, toasted
¼ cup extra virgin olive oil
1 tbsp balsamic vinegar
1tbsp Dijon mustard
1 tsp honey
Preheat oven to 200°c and line a baking tray with baking paper.
Prepare the pumpkin by placing it on the prepared baking tray, drizzling with olive oil and seasoning with salt and pepper and mixing together.
Bake for 40 – 45 minutes or until golden
Whilst pumpkin is baking, cook quinoa according to packet directions, and once cooked, stir through spinach and allow the heat to wilt the spinach.
Make the dressing by simply whisking all ingredients together
After the pumpkin is done assemble the salad by placing the quinoa and spinach on the base and mixing half of the dressing through. Then top with the pumpkin, avocado, parmesan and cashews and drizzle with the remaining dressing.