This colourful salad makes for a super satisfying, nutritionally balanced meal -- but if your body craves more greens, turn up the spinach. For an extra protein boost, add more chickpeas or quinoa. Simple as that!
You will need
- 3 cups pumpkin, chopped
- 3 tablespoons maple syrup
- 2 tablespoons olive oil (or omit if avoiding oil)
- 1/2 cup quinoa
- 2 cups baby spinach
- 1 x 400g can chickpeas, drained
- 1 cup baby tomatoes, halved
- 1 avocado, sliced
- 1/4 cup slivered almonds
- 1/4 cup tahini
- 1 lemon, juice and zest
- 3 tablespoons coconut aminos, soy sauce or tamari sauce
- Salt and pepper to taste
15 mins to prep
30 mins to cook
Preheat the oven to 180°C.
Toss the pumpkin, maple syrup and olive oil and spread on a lined baking tray. Bake for 20 minutes or until tender.
Cook the quinoa according to its packet instructions.
Combine the pumpkin, quinoa, baby spinach, chickpeas, tomatoes and avocado in a large bowl and toss until combined.
To make the dressing, whisk all ingredients and a dash of water in a small bowl until smooth. If the dressing is too thick, add more water and mix again. (You can chuck these in a small blender too if you have one, which helps emulsify the tahini more quickly!)
Drizzle the dressing over the salad and sprinkle with almonds to serve.