SUPPER FOOD SALAD
This is a nutrient packed super salad with you in mind. It is packed with fibre, plant based protein and antioxidants to keep you energised and feeling your best
Equipment
- 1 Large mixing bowl
- 1 serving plater or bowl
Ingredients
SALAD INGREDIENTS
- 32g or 1/4 cup quinoa multi coloured
- 80g baked pumpkin, cubed small bite size
- 55g pine nuts, lightly toasted
- 55g baby spinach leaves
- 20g kale leaves (curly variety)
- 4 tablespoons pomegranate seeds
- Non dairy feta cheese (optional)
INGREDIENTS FOR DRESSING
- 2 teaspoons dijon mustard
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 - 1/2 teaspoon salt or to taste
- 2 tablespoon extra virgin olive oil
Instructions
METHOD
- *Place quinoa in a small saucepan, add purified water. (for a 1/4 cup quinoa add 1/2 cup water). Bring to a boil then turn down the heat and simmer until water has evaporated, (15-20 minutes) then cool.*Prepare pumpkin, bake in a hot oven for 20 minutes or until cooked, remove and cool. *Place pine nuts in a dry skillet pan and lightly brown on low heat, remove and cool.*Prepare spinach and kale leave, tear leaves if large. *In a large bowl add quinoa, pumpkin, 1/2 the toasted pine nuts, spinach and kale leaves.
DRESSING METHOD
- *Place dressing ingredients in a small bowl whisk together until combined. *Dress the salad just before serving. *Toss lightly until well coated.*Transfer the salad to a serving plate, garnish with crumbled feta, pomegranate seeds and the rest of the toasted pine nuts.