As you may have ascertained from the distinct lack of salad recipes on the blog so far, that I am not a big fan of salad. I do not think they’re worth the plates they’re served on. But sometimes, you have a salad that changes all of that. I have taken it upon myself to create a series of salads that don’t suck, for your health and sanity, and for mine.
To make a delicious salad, you require a number of things. Firstly, something green. My green components in this number are zucchini, and my Five Minute Pesto. Secondly, you need some delicious and healthy ingredients – carrot, quinoa and roast pumpkin are my weapons of choice. Thirdly, you need something crunchy. I’ve used roast almonds, in low FODMAP portion sizes. And finally, what I believe is the fundamental ingredient in any salad worthwhile sticking in your gob – cheese.
This Roast Pumpkin Quinoa Salad is perfect for salad lovers and haters alike. Trust me.
Roast Pumpkin Quinoa Salad
Ingredients
- 1 cup quinoa
- 1 low FODMAP stock cube
- 1 zucchini
- 1 carrot
- 1 yield 5 Minute Pesto link in blog post
- 450 grams jap pumpkin
- 100 grams feta
Instructions
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Cook 1 cup of quinoa in 3 cups of low FODMAP stock on the stovetop. Bring the quinoa to a boil and then reduce to a simmer and leave covered until all the moisture is absorbed.
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At the same time that the quinoa is cooking, chop the pumpkin into small cubes and bake in the oven until tender.
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Prepare one yield of my Five Minute Pesto, and spiralise one zucchini and one carrot.
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When the quinoa and the pumpkin have cooled, combine all the ingredients in a large bowl and serve.
Recipe Notes
This recipe works well for meal prep, but instead of assembling and keeping it in the fridge, I would recommend keeping all the elements separately and then combining them on the morning of.
