Please note this recipe is classified as AMBER.
Ingredients
- 2.5 cups quinoa (uncooked)
- 500g spinach leaves, roughly chopped
- 1 red onion, finely diced
- 1 cup dried cranberries, roughly chopped
- 2 cucumbers, seeds removed, finely chopped
- 1/2 bunch of fresh mint, chopped
- 1/2 bunch of fresh coriander, chopped
- 200g Feta cheese, crumbled
- 2 cans chickpeas, drained
- 500g pumpkin
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- 1 tsp tahini
- 2 tbsp honey
Method
- Cook quinoa as per packet instructions and set aside.
- Cut Pumpkin into 3cm wedges and season with olive oil, salt, and pepper. Cook at 180ºC
until soft and caramelized. Set aside and cool. - Combine all other salad ingredients with the quinoa and almonds in a bowl.
- Prepare dressing using whisk and stir through the salad.
- Serve in a bowl adding pumpkin on top just before serving.
