QUINOA, PUMPKIN AND BROCCOLI SALAD, WITH TAHINI AND LEMON DRESSING
Benefits: Quinoa is one of the few vegetarian sources of complete protein (containing all 9 amino acids). Its also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It is also a valuable source of anti-inflammatory Omega 3 fats. This salad can be made ahead and will last a few days in the fridge. Makes a great option for packed lunches. This is a nutrient dense salad that keeps giving.
1 cup quinoa
1 tsp soy sauce/ tamari
1/2 head broccoli, cut into small florets
1 cup of roasted pumpkin, cubed or sliced.
1 handful of chopped mixed herbs (coriander, mint, parsley used here)
1/4 cup tahini
juice of 1 lemon
1 clove garlic, minced
salt and pepper, to taste
1tsp maple syrup/honey
Warm water to thin (add 1 tablespoon at a time)
Peel, de-seed and cut the Pumpkin. lay out on a baking tray with a drizzle of olive oil and salt and rosemary if you have some. Roast for 40 mins at 200 Deg C. I would recommend roasting a tray of root veg, prepared in the same way, to use in any number of dishes through the week.
Blanche the broccoli, by putting into boiling water, just long enough until the water comes back to boil. Then immediately run under cold water and set aside.
Prepare the quinoa, by placing grains in a sieve and run under cold water for a few seconds to remove the enzyme that gives a bitter taste.
Place in a saucepan with 1 and a half cups of boiling water, add half a tsp of turmeric and a dash of tamari (soy sauce or a squeeze of lemon juice will do here also). Place on the hob on medium heat for approx. 15 mins, or until the grains have absorbed the water and softened.
Remove from heat and fluff up with a fork. The quinoa can be transferred to a sieve to drain off any excess if necessary.
Once quinoa is cooled, turn out into a dish and add half of the roasted pumpkin, grated courgette, blanched broccoli and chopped herbs.
A few toasted seeds can also be added for an extra nutrient punch.
Add a drizzle of olive oil and a squeeze of lemon, season lightly with salt pepper. Top with the remaining pumkin.
Finally, make the tahini dressing. Add all ingredients to a jam jar with a lid. Shake and adjust flavors, and drizzle over salad to serve.