This salad can be made ahead and will last a few days in the fridge. Makes a great option for packed lunches. It is packed with nourishing ingredients to support hormones, and bone health.
Prep Time:
Cooking Time:
Tahini Dressing:
This salad can be made ahead and will last a few days in the fridge. Makes a great option for packed lunches. It is packed with nourishing ingredients to support hormones, and bone health.
Quinoa is one of the few vegetarian sources of complete protein (containing all 9 amino acids). Its also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It is also a valuable source of anti-inflammatory Omega 3 fats, beneficial for hormone balance. Tahini is a rich source of calcium and iron, beneficial for bone health and energy.
Preheat oven to 200 Deg C
Peel, de-seed and cut the squash into dice sized cubes. lay out on a baking tray with a drizzle of olive oil and salt. Roast for 40 mins.
Blanche the broccoli, by plunging into boiling water, just long enough until the water comes back to boil. Then immediately run under cold water and set aside.
Prepare the quinoa, by placing grains in a sieve and run under cold water for a few seconds to remove the enzyme that gives a bitter taste. Transfer to a saucepan with 1 and a half cups of boiling water (350ml), add half a tsp of tamari (soy sauce or a squeeze of lemon juice will do here also). Place on the hob on medium heat for approx. 15 mins, or until the grains have absorbed the water and softened.
Remove from heat and fluff up with a fork. The quinoa can be transferred to a sieve to drain off any excess if necessary.
Once quinoa is cooled, turn out into a dish and add half of the roasted pumpkin, grated courgette, blanched broccoli and chopped herbs.
A few toasted seeds can also be added for an extra nutrient punch.
Add a drizzle of olive oil and a squeeze of lemon, season lightly with salt pepper. Top with the remaining pumpkin.
Finally, make the tahini dressing. Add all ingredients to a jam jar with a lid. Shake and adjust flavours, and drizzle over salad to serve.
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