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Quinoa Nourish Bowl
Rating:
Created by:
QAST, Hillcrest Christian College
Serves:
10
Prep time:
20 mins
Cooking time:
20 mins
- Chrissy Buzzard
Category:
Tags:
Ingredients
2.5cups quinoa (uncooked)
500gspinach leaves, roughly chopped
1red onion, finely diced
1cup dried cranberries, roughly chopped
2cucumbers, seeds removed, finely chopped
1cup roasted almonds, chopped (optional)
1/2bunch of fresh mint, chopped
1/2bunch of fresh coriander, chopped
200gFeta cheese, crumbled
4cups of drained chickpeas
500gpumpkin
1/4cupOlive Oil
Juice and zest of 1 lemon
1tsptahini
2tbsphoney
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.
- Roast almonds at 180ºC for approximately 10 minutes, set aside and roughly chop.
- 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 salad bowl with a clear lid, adding pumpkin on top just before serving.
Recipe description
A delicious, nutritious, vegetarian salad master masterpiece packed with goodness.
Variations
- Boost the flavour by adding pepitas and grated beetroot.
