How to make Roasted Pumpkin Quinoa Salad

Info Colourful and delicious, this roasted pumpkin quinoa salad is a fully balanced vegan meal, bursting with proteins and antioxidants. View Recipe

Info It's ready in a flash and perfect for meal-prepping!. View Recipe

dairy free gluten free vegan fibre rich high protein

Step 1 Part 1 Add pumpkin chunks to a roasting tray and season with half of the oil, maple syrup, spices, and salt and pepper to taste. Roast for 15 minutes at 210°C (410°F). View Recipe

Step 1 Part 2 Then, add and halved Brussels sprouts, return to the oven, and roast for 15 more minutes. View Recipe

Step 2 Meanwhile, cook the quinoa in a pot with the given water and bay leaves for 15 minutes. Then, drain any excess water and set aside. View Recipe

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Step 3 Prepare each serving bowl with watercress salad, cooked quinoa, roasted pumpkin and Brussels sprouts. Then, top with toasted almonds and cranberries. View Recipe

Step 3 Enjoy!. View Recipe

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