Pumpkin, Quinoa & Black Bean Bowl

Dinner 

SERVES  2

PREP  5mins

COOK  30mins

Vegetarian, Gluten Free, Egg Free, Nut Free

Ingredients

300g pumpkin, cut in 2cm pieces

1 tsp olive oil

1 tsp dried thyme

1/2 cup quinoa, rinsed

1 tin black beans, drained & rinsed

150g baby spinach leaves

1/4 avocado, diced

200g feta, crumbled

20g pumpkin seeds

salt and pepper, to taste

Dressing

2 tsp wholegrain mustard

1 tbs orange juice

2 tsp olive oil

Method

1 Preheat oven to 200°C and line a baking tray with baking paper.

2 Toss pumpkin with oil and thyme, season with salt and pepper and roast for 20 minutes, then cool.

3 Meanwhile, place quinoa, 1 cup water and 1/4 tsp salt in a saucepan and bring to the boil. Simmer, covered for 15 minutes or until cooked, rest covered for 5 minutes, then spread on a tray to cool.

4 Whisk dressing ingredients together.

5 Toss beans, spinach and avocado with dressing and cooled pumpkin and quinoa. Top with crumbled feta and pumpkin seeds and season with salt and pepper to serve.

Nutritional Information

Per Serve

Energy     Calories   Protein   Carbs   Fibre    Sugar   Fat       Sat. Fat
3484.3kj 832.5cal 41.8g 54.6g 23.3g 14.7g 44.6g 18.8g

Featured Articles

BLOG ARTICLE TITLE GOES HERE

BLOG ARTICLE TITLE GOES HERE

BLOG ARTICLE TITLE GOES HERE

Email
dale@dalenelson.com

Phone
0437 700 168

© Copyright 2018 Dale Nelson. All rights reserved.
Privacy Policy

  

Website design by Crux Creative
Website build by Trapdoor Media