Two Raw Sisters: Roasted Pumpkin Salad
INGREDIENTS
Ingredients
½ cup quinoa
1 cup water
½ large pumpkin, seeds discarded and chopped into random pieces
1x 400g can of brown lentils, drained and rinsed
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp sea salt
Oil
2-3 stalks of kale, stalks discarded and leaves finely chopped
1 cup toasted nuts/seeds, roughly chopped
1 avocado, roughly chopped
Lemon oil:
¼ cup extra virgin olive oil
Juice of ½ lemon
1 tsp wholegrain or Dijon mustard
1 clove of garlic, crushed and roughly chopped
Pinch of sea salt
INSTRUCTIONS
Method:
Preheat the oven to 200C.
Add the quinoa to a pot along with the water. Bring to a boil then reduce to a simmer and cook for 7 minutes. Once cooked, remove from the heat and set aside.
Add the chopped pumpkin and lentils to a baking tray. Sprinkle over the turmeric, smoked paprika and sea salt. Lastly, drizzle over the oil and toss everything together. Place the tray in the oven and cook for 25-30 minutes.
For the Lemon oil, add all of the ingredients into a small cup and mix everything together. Set aside.
In a large bowl, add the cooked quinoa, roasted pumpkin and lentils, kale, toasted nuts/ seeds and avocado. Drizzle over the Lemon oil and gently toss everything together.
This salad will last in an airtight container in the fridge for up to 3 days. We would recommend leaving out the avocado when making the recipe if you want it to keep over the 3 days. Then just add it on top each time you go to eat the salad.
