Quinoa & pumpkin salad | GF VEGAN

To me, these elements make the perfect meal for me: sweet (sweet potato, pumpkin), fresh (herbs or green veg), spice (normally fresh chilli or flakes), salty (olives, feta, capers, Himalayan pink salt).

Generally speaking I enjoy high fat meals, with minimal processed foods in my diet.

1/2 cup white quinoa (when uncooked)
1 baby pumpkin, skin on
Olives, handful (I like Kalamta & pitted are much less work!)
1/2 cup Basil
1 tbspn Thyme
Olive oil, to taste
Himalayan pink salt (optional), to taste
Chilli (optional), to taste

1. Slice the pumpkin & put in the oven with a drizzle of olive oil @ 180-200 degrees celsius. Set the timer for 45 minutes
2. Cook the quinoa to packet instructions. I think the absorption method is easiest.
3. Toss the quinoa with pumpkin, tear fresh basil & sprinkle thyme.
4. The dressing is optional – use your desired combination of olive oil, apple cider vinegar, chilli & Himalayan pink salt, to your personal taste.


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