Autumn Pumpkin Quinoa Salad

gluten free pumpkin quinoa salad recipe

Autumn Pumpkin Quinoa Salad


gluten free pumpkin quinoa salad recipe

As the weather gets a little colder, there’s a temptation to move to only cooked foods. However, a few salads here and there still have their place, especially for lunches-on-the-go, barbeques, or as a side dish to a warming winter’s meal like a lamb roast or slow cooked beef.

Here’s a simple wholefood quinoa salad that’s gluten free, dairy free, sugar free, and won’t make you feel chilly on the inside!

gluten free pumpkin quinoa salad recipe


300g pumpkin, cut into cubes

1 tbsp extra virgin olive oil

1 cup quinoa (I’ve used white, but any colour will do)

2 cups chicken bone broth (or veggie stock)

1 cup baby spinach leaves

1 tbsp sesame seeds

3 tsp tamari

1 1/2 tsp honey

2 tsp tahini

1 tbsp + 1 tsp lemon juice

Let’s do this!
Chop your pumpkin into small 2cm pieces, toss with the olive oil, and bake in the oven at 200°C for 25-30 mins, or until soft and slightly darker on the edges.

Using a fine strainer, rinse the quinoa well under running water.

Add the quinoa to a medium saucepan with the chicken broth. Bring to the boil, then simmer on a low heat, covered for 20 minutes. Take off the heat and leave to rest with the lid on for another 5 minutes.

Toss the cooked quinoa and pumpkin together in a bowl with the spinach leaves and sesame seeds.

To make the dressing, combine the tamari, honey, tahini and lemon juice. Drizzle on top of salad and serve.

Serves 4 as a side dish, or 2 as a main meal.

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