Anyone else feeling the heat here in Australia?! Summer is coming my friends and we all know what that means! It's time to start whipping out those light, refreshing salads and easy to create meals that don't require hours over the stove! Nutritious, filling salads are one of my favourite go-to meal prep dishes! It's so easy to prepare a variety of salad fillers, pop them in the fridge and mix it up throughout the week! We have the beautiful Maria from @earthofmariaa on this weeks edition of her recipe of the week showing us how to create this nourishing salad, high in protein and easy to whip up in under 30 minutes! A perfect summer dish!
1/2 medium (about 500g) pumpkin, cubed
1/2 tsp (or to taste) salt
1/4 tsp black pepper
1/4 tsp garlic granules
1 tbsp maple syrup
1/2 cup (90g) quinoa, dry
1.5 cups (240g) chickpeas, cooked
1 large carrot, ribboned*
1 medium red onion, chopped
1/4 cup (80g) green peas
1 medium avocado, mashed
1 tbsp balsamic vinegar1 clove garlic, minced
2-3 tbsp chopped walnuts, to garnish optional
1. Preheat the oven to 200 degrees C/392 F. Cook the quinoa according to packaging instructions (this should take around 20 minutes).
2. In a large mixing bowl, stir together the cubed pumpkin, salt, pepper and maple syrup until the pumpkin is evenly coated. Transfer to a baking sheet covered with parchment paper and bake for 15-20 minutes, until the pumpkin is soft.
3. Add the pumpkin, cooked quinoa, chickpeas, carrot, red onion, carrot ribbons, petit pois, mashed avocado and balsamic vinegar to a large mixing bowl. Stir well to combine, seasoning with more salt and pepper and garnishing with walnuts if desired. Serve straight away or chill for an hour for a cold salad.**
Notes: *Ribbon carrot with a peeler **Salad lasts 3-4 days in the fridge in an airtight container.
For more nourishing, plant-based recipes head on over to Maria's blog Earth of Maria and follow her on Instagram @earthofmariaa