This is the perfect mix between hearty and warm, and light and healthy!
What is quinoa?
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.
What you need:
½ cup quinoa, any colour is fine
200g pumpkin, sliced or diced
1 can organic chickpeas, rinsed
½ cup feta cheese
½ small red onion, diced
1/2 tsp coconut oil to fry pumpkin
A handful sunflower seeds or raw walnuts
A handful or arugula or baby spinach
Olive oil, lemon or lime juice, chili flakes and coconut aminos for dressing
Salt and pepper to taste
What to do:
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 1 can organic chickpeas (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, chili flakes and coconut aminos to taste (taste as you go)
Combine all fresh and cooked ingredients (except feta), drizzle with dressing and sprinkle with raw walnuts or sunflower seeds. Top with feta cheese and extra greens to serve.
This dish also works a treat with tuna!
Roast those chickpeas:
Sprinkle rinsed and drained chickpeas with a mixture of sweet paprika, ground cumin, chilli powder and a little sea salt. Place on lined baking tray and roast in preheated oven (170 degrees or 150 degrees fan forced) for approximately one hour or until crispy.
Quinoa is very in vogue right now. That alone is enough for me to want to dress up this delicious Quinoa Pumpkin Salad and take it dancing!
Ready for more? Check out my Sexy Superfood Snack Bars, Banana Oatmeal Breakfast Cookies and Five Minute Fat Loss Secrets to really give emotional eating the flick!
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Here’s to Ditching the Diet!
