Kale, Pumpkin & Quinoa Salad
And yes, when I made this recipe, I had a quinoa based dish for the third week in a row, and upon eating this, I most certainly did not have any regrets! It was so good, even better than I expected! This delicious salad is perfect hot or cold, and was the perfect salad to which gave me a healthy nutrient boost during the day! Jam-pcked with hearty, healthy goodness, this little treasure surely won't disappoint!
Ingredients:
- 1/4 of a pumpkin, cubed
- 60g kale, chopped with the stalks chopped off
- 300g of canned chickpeas
- 1 cup quinoa, rinsed and drained
- 1/4 cup of green onion, finely chopped
- oil (for frying)
Dressing:
- 2 tablespoons of olive
- 3 tablespoons of balsamic vinegar
- 3 tablespoons of red wine vinegar
- 1/2 teaspoon of grated ginger
- 1/2 clove of garlic, grated
- juice of 1 lemon
- sprinkle of pepper
Method:
1. Place 2 cups of water into a pot and bring to the boil. Then add quinoa, reduce to a simmer and cover, stirring occasionally for about 20-25 mins. (You will know when the quinoa is cooked when the quinoa has increased in size and all the water has been drained)
2. Add oil to a pan on low heat and add pumpkin, cover for about 10 mins until the pumpkin has softened, flipping the pumpkin occasionally.
3. To make the dressing, just combine all of the ingredients in another bowl, making sure the ingredients are well combined.
4. Once the quinoa and pumpkin is cooked, add them to a large bowl. Then add the kale, chickpeas, green onion and the dressing and stir the ingredients together. Place in the fridge for at least an hour before serving. Enjoy!
- 1/4 of a pumpkin, cubed
- 60g kale, chopped with the stalks chopped off
- 300g of canned chickpeas
- 1 cup quinoa, rinsed and drained
- 1/4 cup of green onion, finely chopped
- oil (for frying)
Dressing:
- 2 tablespoons of olive
- 3 tablespoons of balsamic vinegar
- 3 tablespoons of red wine vinegar
- 1/2 teaspoon of grated ginger
- 1/2 clove of garlic, grated
- juice of 1 lemon
- sprinkle of pepper
Method:
1. Place 2 cups of water into a pot and bring to the boil. Then add quinoa, reduce to a simmer and cover, stirring occasionally for about 20-25 mins. (You will know when the quinoa is cooked when the quinoa has increased in size and all the water has been drained)
2. Add oil to a pan on low heat and add pumpkin, cover for about 10 mins until the pumpkin has softened, flipping the pumpkin occasionally.
3. To make the dressing, just combine all of the ingredients in another bowl, making sure the ingredients are well combined.
4. Once the quinoa and pumpkin is cooked, add them to a large bowl. Then add the kale, chickpeas, green onion and the dressing and stir the ingredients together. Place in the fridge for at least an hour before serving. Enjoy!