Roasted Pumpkin and Quinoa Salad

This salad is a great source of protein. Quinoa is the only grain, or seed depending on how you see it, that contains all 9 essential amino acids that are needed to make a complete protein. In addition, quinoa is a good source of unsaturated fat that contains more calcium than milk along with being a very good source of iron, phosphorous, B vitamins and vitamin E. 

Ingredients 

2 cups Butternut squash

2 cups Chickpeas, drained and rinsed

2 cups cooked quinoa

2 cups torn spinach

1 small red onion

1 tsp sea salt or rock salt

Marinade

2 inch piece ginger, peeled
1 garlic clove

1-2 small red chilis, deseeded if mild or leave in seeds for hot
1 tbsp veggie stock concentrate
⅓ cup water

Dressing

2 tbsp balsamic vinegar

4-5 tbsp cold pressed olive oil

1 tsp dijon mustard

1 tsp agave nectar or honey
1 tsp garlic buttah (optional but oh so yummy)

Pre heat oven to 200C/390F

• Start by preparing the marinade. Put all ingredients in a NutriBullet or high speed blender. Blend until smooth. 
• Cut pumpkin into bite size pieces, add to a mixing bowl with marinade and toss to coat. 
• Place coated pumpkin on cookie sheet lined with baking paper and bake until a fork inserts easily, approximately 10-15 minutes. Once cooked, remove and set aside to cool.
• To make dressing, add all ingredients to a small bowl and whisk until emulsified, set as side. 
• Add cooked pumpkin, chickpeas, quinoa, torn spinach and red onion a bowl, then toss with dressing.

Salad is best served at room temperature. 

Enjoy!

Grilled Veggie Wrap

 

Ingredients:

Hummus

Avocado

Spinach

Eggplant

Zucchini

Red Onion

Red and Green Chili

Capsicum (Red Pepper)

Wholemeal wraps

Method:

Spread hummus and avocado and layer the rest of the ingredients, fold and grill until browned. 

Grilled veggies:

I use the Swiss Diamond Grill Plate for my grilled veggies. They do not stick and I can control the temperature much better than with a BBQ.

Place chili on grill whole, do not cut open and turn once sides become darkened. Slice veggies and place on grill, season top with salt and pepper. Turn veggies once grill lines appear. When grill lines appear on other side remove from grill and place in a metal bowl. Do not over cook as veggies will continue to cook in the bowl. Continue cooking the rest of the veggies with the same method and then add them to the bowl. When chili is blacken, place on cutting board, cut top off and slice down the middle. Remove seeds (unless you really like heat) and slice into strips, add to veggies. Once all veggies are grilled squeeze half a lemon over them and toss. Add 1 tbsp flaxseed oil and 2 tbsp Olive oil. Toss to coat. 

Gluten Free Prawn Pasta

Ingredients

2-3 Anchovies

2 cloves garlic, chopped

1 small red onion, sliced

1 vine ripe tomato, chopped

1 jalapeño or chili

300g prawns

2 handfuls spinach

1 package Mung Bean linguine

Cold pressed or first pressed Olive Oil

Method

Boil noodles to package directions less 2-3 minutes, drain and drizzle with Olive oil

Add anchovies, garlic, onion, tomato and jalapeño to a wok or fry pan and cook for 2-3 mins, use 1-2 tbsp oil if not non stick pan. Add prawns, toss to coat and cook 3-5 mins until done. Turn off heat and add in 2 handfuls of spinach and linguine, toss to cover.