Brown Rice, Quinoa, Kale, Roast Pumpkin and Orange Salad - VEGAN

 
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This delicious side salad completes your dinner of roast chicken or fish, and unlike other salads, it actually keeps well in the fridge for up to 3 days, so it's a perfect healthy lunch option to take to work or school.

INGREDIENTS

Salad:

  • 1 small butternut pumpkin skinned and cubed

  • 3 cups stemmed and finely chopped kale

  • 1/2 cup finely chopped fresh parsley

  • 2 carrots grated

  • 2 oranges cubed

  • 1/2 cup cooked tri-colour quinoa

  • 1/2 cup cooked brown rice

  • 1/3 cup chopped almonds

  • 1/4 cup raisins

Dressing:

  • 1/4 cup fresh lemon juice

  • 1 TBSP of turmeric

  • 2 TBSP olive oil

  • Salt and pepper to taste

METHOD

  1. Preheat the oven to 180C. Place cubed pumpkin on a baking tray with a drizzle of olive oil and bake until soft (30-40mins). Set aside until completely cooled.

  2. In a large bowl, combine kale, parsley, carrots, oranges, quinoa, brown rice, and raisins. Set aside.

  3. Place almonds in a pan and toast on low heat, stirring frequently, until lightly browned and fragrant. Let cool.

  4. To make the dressing, place all ingredients in a small bowl and stir to combine.

  5. Add the cooled pumpkin to the salad mixture.

  6. Drizzle the dressing over the salad mixture and sprinkle with toasted almonds.

  7. Enjoy with roast chicken or fish for a super healthy meal.

Amanda Lupica