Pumpkin & Quinoa Salad

Food & Nutrition

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1 SERVE

15 MIN PREP

20 MIN COOKING

325 CAL/SERVE

INGREDIENTS

250g Pumpkin, sliced
1g Olive Oil Spray
1/4 Cups Quinoa (50g)
1/4 Cups Salt Reduced Vegetable Stock Liquid (60g)
40g Baby Spinach
1 Tablespoons Lemon Juice (20g)
1/2 Teaspoons Balsamic Vinegar (3g)
2 Tablespoons Mint Leaves (6g)

METHOD

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Arrange pumpkin onto tray.
Lightly spray pumpkin with oil and season with freshly ground black pepper. Roast for 20 minutes or until golden brown and cooked through. Set aside to cool.
Meanwhile, place quinoa, stock and 30ml water in a saucepan. Cover and bring to the boil over high heat then reduce heat to medium-low. Simmer, covered, for 12 minutes or until all liquid is absorbed and quinoa is tender. Transfer to a large bowl and set aside to cool.
Add pumpkin, spinach, lemon juice, vinegar and mint to quinoa. Season with pepper and toss until well combined. Serve.

Nutritional Information Per Serve*

Calories 325 // Protein 11.9g // Fat Total 4.9g // Fat Saturated 0.5g // Carbohydrates 51.5g // Sugars 17.5g // Sodium 271.1mg // Dietary Fibre 10.6g

High in Fibre

Low In Fat

Low In Sodium

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