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.

Ingredients:
1 cup quinoa

1 tsp soy sauce/ tamari

1 courgette

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)

Tahini Dressing:

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)

 

Method:

  • 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.

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