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Pumpkin Salad
This salad is full of gorgeous chickpea and quinoa plant protein. As protein takes longer to digest, it means that you stay fuller for longer. It’s also good to know that this recipe has added beauty-boosting benefits. Carotenoids are responsible for the beautiful orange pigment found in orange foods like pumpkin.
Ingredients
Units Scale
1/4 cup pumpkin (or you can use sweet potato, skin on, cubed 1/4 cup uncooked) 1/4 cup quinoa, washed 1/2 cup bone broth or vegetable stock 1 can chickpeas (rinsed and drained) 2 handfuls baby spinach (or favorite lettuce greens) 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 1/2 cup golden raisins 1/2 cup walnuts, roughly chopped 1/4 cup pepita seeds Dressing: 1 lemon, squeezed 1/2 cup yogurt (your choice) 1 1/2 Tbsp apple cider vinegar 1/2 garlic clove minced (optional but yum) 1 tsp ground cumin 2 Tbsp olive oil 1 Tbsp honey
salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees.
- Place pumpkin (or sweet potato) onto a baking tray with oil, salt and pepper, and bake for 30 minutes or until golden. (Note: After 15 minutes, give the tray a shake, turning over pieces of pumpkin to brown on the other side)
- Cook quinoa according to instructions and add the vegetable stock or bone broth as your liquid. Allow to cool to room temperature. Once cooled, fluff quinoa with a fork.
- Allow the pumpkin to cool before serving and then move on to prepare the salad.
- Combine all the salad ingredients into a bowl, mix well and set aside.
- Prepare dressing by adding all the ingredients together in a bowl and stir well.
- Once the pumpkin has cooled, add all ingredients to your bowl, along with quinoa. Add yogurt dressing and toss to coat.
Notes
Approx. 2 servings
