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Quinoa, Roast Pumpkin and Chickpea salad

By: Katrina Butterworth
Quinoa, Roast Pumpkin and Chickpea salad

Contrary to popular belief, quinoa is not a grain, but a seed that contains all the essential elements to create a perfect protein. It’s gluten-free and low GI, making it the perfect choice for diabetics or anyone trying to lower their blood sugar levels.

Method

  1. In a large saucepan, cook the quinoa as directed on the packet and add the stock powder to the water.
  2. Toss the pumpkin in the coconut oil and roast until tender and cooked. 15-20 minutes.
  3. Add the dressing ingredients to a jar and shake well.
  4. To serve, spread an even amount of quinoa on each plate, top with the roasted pumpkin, chick peas, mung beans, sliced avocado and coriander.
  5. Drizzle with dressing and serve.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.