Quinoa & Pumpkin Salad

SERVES 4-6

• Gluten Free

• Vegetarian

INGREDIENTS

• 1 cup uncooked quinoa

• 3 cups chopped pumpkin

• 1/4 cup melted coconut oil

• 1 tsp of each: paprika, cumin, cinnamon

• 1/2 of an avocado, diced

• 2 tbsp goats cheese

• Small handful coriander

• Lemon & olive oil to dress

METHOD

1. Preheat oven to 180 degrees celsius.

2. Add 1 cup of uncooked quinoa to 2 cups of water in a saucepan on the stove. Let cook for 10-15 minutes.

3. Whilst quinoa is cooking, chop pumpkin and season with coconut oil and spices. Bake in preheated oven until cooked through (about 30-40 mins).

4. Once quinoa is cooked, remove from saucepan and let cool. Once pumpkin is cooked, remove from oven and let cool.

5. Combine cooled quinoa and pumpkin in a bowl, top with avocado, goats cheese and coriander.

6. To make the dressing combine 1/2 the juice of 1 lemon with 2 tbsp of olive oil. I suggest adding the dressing as you eat the salad to save it from going soggy.

7. Enjoy cold or slightly warmed in the microwave as a side dish or with your choice of protein.