Name: Roast Pumpkin, Spinach and Quinoa Salad
Ingredients: 2 cups Pumpkin - chopped; 1 Punnet Baby Spinach; 1 cup cooked Quinoa -; 1/4 Walnuts roughly chopped; Balsamic Dressing to taste; Salt and Pepper to taste

Vegan Recipes

Roast Pumpkin, Spinach and Quinoa Salad

This is an old favourite of mine, it's great for a super nutritious pick me up as well as being tasty and satisfying.

Roast Pumpkin, Spinach and Quinoa Salad

Rated 4.0 stars by 3 users

Ingredients

Directions

Spread chopped pumpkin on a tray using baking paper and sprinkle some salt and pepper over and roast at 200C for 20 minutes, then add the walnuts and cook for a further 5 minutes.
While that's happening cook your quinoa, it tastes great if you use stock to cook it instead of water.
Toss spinach and quinoa with some dressing and place pumpkin and walnuts on top, salt and pepper to taste.