My Pea Pumpkin Salad
VIDEO RECIPE? click here! I am the salad queen!!.. okay not really but I LOVE noting more than a HUGE bowl of salad to much into. Seriously that ain’t even a joke. I like salad because firstly you can get a lot of micro nutrients into the one bowl, they are so great as a light lunch or paired with a source of protein a filling din and you can get more on your plate! So if your someone like myself that loves to munch munch munch, get on the salad train as you can eat more for less! This salad is super quick as I like to make most of my recipes and very versatile to your own taste buds. Don't be afraid to switch up what I've given you either. If you wanna add something do it and equally if you don't want something in there, don't add it!! I hope you like this recipe as much as I do!
YOU WILL NEED:
- 1/4 of a pumpkin
- drizzle of olive oil
- 1 tbs of turmeric ground
- Chilli flakes (optional)
- Pink salt
- 1/3 cup of green peas
- 1 medium zucchini
- Brunch of chopped kale
- Balsamic vingar
- 1/2 cup of quinoa
Preheat oven to 185 degree celsius.
Start cooking quinoa on stove by boiling water and placing quinoa inside saucepan. Once it has hit boil with quinoa inside, leave to simmer for 15 minutes.
Dice Pumpkin and place into a mixing bowl. Drizzle your olive oil into bowl along with your turmeric, chilli and salt. Massage well with hands and pop into oven to cook for 20-25 minutes.
While your waiting for your quinoa and pumpkin to cook, lets prep the salad base.
Chop and wash kale. Grate zucchini into “zoodles” using a peeler (I like to use a Julian peeler because it creates a nice shape, but a normal peeler works just fine as well). Drizzle a small amount of balsamic vinegar and massage.
Once your pumpkin and quinoa are cooked simply assembly salad in bowl and combine. Optional to sprinkle some pumpkin seeds on top for an extra crunch.
My favourite protein sources to pair this with..
- BBQ tempe
- Poached egg