Baby Spinach & Pumpkin Quinoa Salad


06 Mar
06Mar

Qty: aprox 30 serves 

INGREDIENTS:

1 x 2.5kg Organic Butternut Pumpkin 

200g Fresh Organic Baby Spinach leaves 

1 cup Organic Quinoa – Tricolour 2 cups Water 

80ml Lemon Infused Olive Oil 

10g Seasoning 

5g Garam Masala 

15g Edible Flowers 


Method: 

Preheat oven to 180C. 

Place the whole butternut pumpkin on a tray and bake in the oven for approx. 45 mins. (knife should insert easily). 

Allow to cool then remove skin. Cut into small dice approx. 1cm in size. Place Quinoa, Water, Lemon Oil, Garam Masala and seasoning in a small saucepan. 

Cook on medium for 15 mins or until water has absorbed. 

Set aside and allow to cool. In a bowl combine pumpkin and quinoa adding a little extra olive oil if required. 

Place spinach leaves into the base of the Salad Platter and then spoon on the pumpkin mix. Garnish with Edible Flowers

Can also be served in Individual Cocktail Salad Cups.


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