Colourful and delicious
Rated 5 stars by 2 users
Flavoursome, colourful and a balanced meal to boot :D
1 cup Quinoa
400-500 Broccoli florets and stem chopped
1 ripe Avocado - chopped into chunks
1kg Pumpkin - chopped into 2cm chunks
1 lemon - juice of
1 teaspoon Himalayan Salt
Cook your quinoa.
Heat your oven to 200 °C and spread the pumpkin cubes onto an oven tray covered with baking paper and bake or until they are soft and lightly browned.
Steam the broccoli florets.
Cut avocado into cubes and set aside.
Get a large serving or salad bowl and mix it all well (except avocado).
Add the avocado and mix gently and squeeze the juice of the lemon over the top and sprinkle some Himalayan salt.
Just in case you make this recipe in advance - add the avocado at the last minute!
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