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  • Lisa Strickland

KALE, PUMPKIN & QUINOA SALAD



Ingredients: 

  • 3 cups Butternut Pumpkin (Roasted)

  • 2 cups Kale (Tuscan)

  • 1 cup Lentils (cooked)

  • 1 cup Quinoa (cooked)

  • 1 Red Onion (thinly sliced )

  • 1/4 cup Sunflower Seeds

  • 1/4 cup Tahini

  • 1/4 cup Water (boiling)

  • 1 tbsp Balsamic Vinegar

  • 2 tbsp Nutritional Yeast

  • 1 tbsp Black Sesame Seeds

  • 1 cup Organic Vegetable Broth


Method: 

  • Prepare the butternut pumpkin by taking off the skin and dicing. Mix the pumpkin with 2 tablespoons of olive oil, salt and pepper and place on an oven tray and put into oven on 200 degrees celsius.

  • Rinse quinoa well. Put in the 1/2 cup of quinoa with 1 cup of vegetable stock in saucepan.

  • Cook on medium to low with lid on until water has completely absorbed. This will be around 20 minutes. Take off stove and leave to sit for 5 minutes with the lid on. Take lid off and use a fork to fluff the quinoa.

  • While the quinoa is cooking slice red onion finely and put aside.

  • Wash and slice Kale and set aside.

  • Put together in a small bowl the salad dressing: tahini, balsamic vinegar, nutritional yeast and boiling water.

  • In a small frypan roast sunflower seeds and black sesame seeds for 5minutes turning and making sure they don't burn.

  • In a small frypan roast sunflower seeds and black sesame seeds for 5minutes turning and making sure they don't burn.

  • Remove lentils from tin. Rinse thoroughly, set aside.

  • Put kale, cooked lentils, quinoa, pumpkin, onion and seeds into a large mixing bowl.

  • Toss salad together.

  • Pour dressing over salad and mix further.

  • Place in a salad bowl and enjoy!

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