Quinoa Pumpkin Salad with Black Beans and Avocado

If you’re anything like me, a simple gal at heart (and by simple I mean you like the simple things in life. Your iPhone, your lipgloss and a good spray tan), then you will luuurve this Quinoa Pumpkin Salad with Black Beans and Avocado recipe.

Quinoa is one of my all time faves. Firstly, because it’s so quick to cook ( I do love me a good time saving cooking session) and secondly, because 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, which makes it the perfect choice for diabetics, anyone trying to lower their blood sugar levels and simple gals who need to make it to their spray tan appointment on time.

Here’s how it rolls…

Quinoa Pumpkin Salad with Black Beans and Avocado

INGREDIENTS

½ cup quinoa, any colour is fine
200g pumpkin, sliced or diced
½ can organic black beans, rinsed
½ cup feta cheese
1/4 small red onion, diced
½ tsp coconut oil to fry pumpkin
½ avocado, seeded, skinned and diced
2 handfuls of baby spinach
Olive oil, lemon or lime juice and chili flakes for dressing (optional)
2 Tbsp pumpkin seeds
Salt and pepper to taste

INSTRUCTIONS

Boil quinoa in 1 cup of filtered water (add pinch of sea salt to taste).
Simmer for 10 to 15 minutes or until water is absorbed and set aside.
In a frying pan, pan grill pumpkin slices in a tiny bit of coconut oil and rinse organic black beans (you can jazz them up by roasting them, see below).
In a small bowl, combine olive oil, chopped fresh red onion, lemon or lime juice and chili flakes to taste (taste as you go)
Combine all fresh and cooked ingredients (except feta), drizzle with dressing and sprinkle with raw pumpkin seeds.
Place on a bed of baby spinach and top with feta cheese and extra seeds to serve

Roasting your Black Beans:
Sprinkle rinsed and drained black beans with a mixture of sweet paprika, chilli powder, olive oil and a little sea salt. Place on lined baking tray and roast in preheated oven 180 degrees for approximately 15 to 20 mins (the skins may split. That’s ooookaaaay)
Remove from oven, toss and return to oven for a further 10 mins if desired.

Pssst… This dish also works reeeeally well with tuna!

You likey? Share with a bestie and let me know in the comments below!