A superfood salad is the perfect way to fuel your body packed with leafy greens, protein-rich seeds, fiber-filled veggies, and nutrient-dense toppings, this salad is a powerhouse of health benefits.
Enjoy this refreshing and wholesome dish and feel satisfied and nourished at the same time.
EQUIPMENT
A large mixing bowl, serving plater or bowl
INGREDIENTS
32g or 1/4 cup quinoa multi coloured
80g baked pumpkin, cubed, (bite size)
55g pine nuts, lightly toasted
55g baby spinach leaves
20g kale leaves (curly variety)
4 tablespoons pomegranate seeds
Non dairy feta cheese (optional)
METHOD
*Place quinoa in a small saucepan, add purified water. (for a 1/4 cup quinoa add 1/2 cup water). Bring to a boil then turn down the heat and simmer until water has evaporated, (15-20 minutes) then cool.
*Prepare pumpkin, bake in a hot oven for 20 minutes or until cooked, remove and cool.
*Place pine nuts in a dry skillet pan and lightly brown on low heat, remove and cool.
*Prepare spinach and kale leave, tear leaves if large.
*In a large bowl add quinoa, pumpkin, 1/2 the toasted pine nuts, spinach and kale leaves.
DRESSING
2 teaspoons dijon mustard
2 tablespoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1/4 - 1/2 teaspoon salt or to taste
2 tablespoon extra virgin olive oil
METHOD
*Place dressing ingredients in a small bowl whisk together until combined.
*Dress the salad just before serving.
*Toss lightly until well coated.
*Transfer the salad to a serving plate, garnish with crumbled feta, pomegranate seeds and the rest of the toasted pine nuts.
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