Quinoa & Roast Pumpkin Salad with Orange Dressing

If you have not yet tried cooking with quinoa, I highly recommend you give it a try.

• Considered a Superfood

• Cooks in 10 minutes

• Has a subtle flavour

• Versatile usage

• Gluten free alternative

Organic red, white, black and flaked quinoa are available at your local supermarket.

Quinoa is categorised as a pseudo-grain, it behaves like a grain but it is actually a seed.

It is a wonderful source of protein and fibre, contains magnesium, calcium, iron, copper, thiamine, vitamin B6, & manganese.

Emerging evidence suggests that the saponins in quinoa have anti inflammatory properties, suppressing proteins called cytokines involved in inflammatory processes.

These results were published April 2014 in the 'Journal of Food Science'

RECIPE

1 cup quinoa, red black or white

1 spanish onion peeled and very thinly sliced

300 g pumpkin diced

1 tab olive oil

quater cup of mint leaves shredded

2 tab toasted pumpkin seeds

Juice & zest of 1 orange

1 tab apple cider vinegar

2 tab extra virgin olive oil

• Toss the diced pumpkin in oil, pepper & salt, roast at about 200 degrees C until soft

• Rinse the quinoa under cold running water & place in a saucepan with 1 1/2 cups of water Boil and reduce heat to a low simmer

• When almost all of the water has absorbed, turn off the heat, leaving the lid on

• Combine the pumpkin, mint leaves, pepitas and onion with the cooled quinoa

• Add the orange zest, juice, vinegar and oil