Quinoa Salad with Roast Pumpkin, Avocado & Cherry Tomato

This Quinoa Salad is inspired by several of the salads in Pete Evan's cookbook Healthy Every Day. I didn't have the ingredients to make one particular salad, so I decided to make my own and use different components from some of his recipes. The end result was absolutely delicious and I am happy that I can share it with you.

If you are a fan of salads, then make sure you check out my Warm Chicken Salad and Easy Chicken Salad.

This recipe is for one person so adjust accordingly if you are making for more than one.

Quinoa Salad with Roast Pumpkin, Avocado & Cherry Tomato

Serves 1

Ingredients

  • ½ cup quinoa
  • 100 grams pumpkin, skin removed
  • 8 cherry tomatoes
  • ½ avocado

Dressing

  • 1 teaspoon sesame seeds,  toasted
  • 1 tablespoon Coconut Vinegar
  • 1 tablespoon Olive oil

Method

  1. Peel, cube and place pumpkin on a baking tray, lined with baking paper. Lightly spray with Olive Oil and bake at 190° C for about 60 minutes or until cooked. Let cool for a few minutes
  2. Place the quinoa in a small saucepan with 1 cup of water and bring to the boil. Reduce the heat and simmer for 15 minutes or until the water has been absorbed. Set aside to cool
  3. Cut the tomatoes into halves or quarters
  4. Cut the avocado into small pieces
  5. To make the dressing, add the sesame seeds, coconut vinegar and olive oil to a bowl and mix
  6. To serve, add the quinoa, pumpkin, avocado and tomatoes to a plate.
  7. Top with the dressing and enjoy

 


Vanessa-Vickery-Bio

Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

 

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