Pumpkin Quinoa

The recipe can be used as a main meal, quinoa is an alkaline complete protein and very satisfying.

Ingredients:

3 Cups Cooked quinoa 

1.2 red onion diced

2.3 cups diced & baked butternut pumpkin

1 red capsicum diced and baked with the pumpkin

1 bunch parsley chopped - not too finely

3 cups baby spinach sliced

2 cups raw cauliflower chopped into small pieces

2 large tomatoes diced (optional)

Dressing:

2 limes juiced

2 tsp smoked paprika

2 tsp kelp or dulse granules

sea salt to taste

cayenne pepper optional to taste

shake in a glass jar, keep left overs in the fridge for another salad.

Method:

Soak quinoa in water overnight to sprout, drain and rinse, gently simmer for 10-15 minutes until just cooked through. Bake pumpkin & capsicum on 175 deg for 20 minutes, chop all vegetables and toss gently with quinoa, add dressing and serve.