Roasted pumpkin quinoa salad with ‘yogurt’ and coriander dressings


Roasted pumpkin quinoa salad with ‘yogurt’ and coriander dressings


Ingredients

  • 1 butternut pumpkin, cut into chunks
  • 5 TBSP coconut oil
  • 1 TBSP cinnamon
  • sea salt & freshly cracked black pepper, to taste
  • 2 cups of quinoa
  • 2 handfuls of pumpkin seeds
  • salad greens, as many as you can handle

To make the ‘yogurt’ dressing:
a good handful of cashews

  • 1 TBSP tahini
  • juice of 1 medium lemon
  • 1 TBSP ACV (I used this homemade recipe)
  • 1 tsp fermented chili sauce (I used this homemade recipe)
  • 3-4 TBSP water
  • 1 TBSP cold pressed olive oil
  • salt, pepper, to taste

To make the coriander dressing:

  • 2 big handfuls of coriander, leaves and stems
  • 1 garlic clove
  • 7 TBSP olive oil
  • 1 TBSP ACV
  • salt to taste
  • 2-3 TBSP water or more if needed
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