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