Black Quinoa Pumpkin Salad with Avocado Sour Cream Dressing

Wednesday, September 24, 2014 | © 2014 |

This protein-packed quinoa salad embodies the flavors of autumn, but it's great served any time of the year. This salad is packed with spicy roasted pumpkins, black quinoa and red onions, and finished with a creamy herby avocado dressing. Great warm or cold, as a meatless main or side dish!

Black Quinoa Pumpkin Salad with Avocado Sour Cream Dressing

inspired from this and this

Avocado Sour Cream DressingSalad

  • 1 Avocado
  • 150 g Sour cream
  • 1 tbsp Lime juice
  • 3 tbsp Water
  • 1 clove Garlic, crushed
  • Salt and pepper, to taste
  • Chopped mixed fresh herbs of choice

  • 350 g Pumpkin, peeled and roughly cut
  • 1/2 tsp Chilli flakes
  • 1 tsp Finely chopped garlic
  • 2 tsp Finely chopped fresh ginger
  • 1 tbsp Olive oil
  • Sea salt and freshly ground black pepper
  • 120 g Black quinoa
  • 350 ml Water
  • 1 Red onion, sliced
  • Parsley or cilantro leaves

  1. Place all ingredients for the dressing in a food processor and blend until smooth. Chill until ready to serve.
  2. Preheat the oven to 180C/350F. 
Put the pumpkin, chilli flakes, garlic, ginger, olive oil, salt and pepper in a large bowl and toss until well coated.
 Spread evenly in a roasting tray lined with baking paper), then roast for 30 minutes, or until the pumpkin is just cooked through but still firm.
  3. Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium saucepan. Add water and bring to a boil over high heat. Reduce heat to low. Simmer for 10 to 15 minutes or until water has absorbed. Set aside to cool and fluff with a fork.
Combine the pumpkin, red onion and black quinoa in a large serving plate. Garnish with parsley and serve with avocado dressing. | © 2014 | | © 2014 |

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