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Pumpkin, cherry tomato and rocket quinoa salad

Serves 4
1 cup of cooked white quinoa
1/2 small size butternut squash or 1/4 pumpkin- cubed and roasted (massage little extra virgin olive oil on the cubes and dust with pink Himalayan salt)
1 cup of cherry tomatoes halved
1/4 cup of raw pumpkin seeds
Large handful of washed fresh rocket leaves
1tsp of lemon zest (preferably from an organic lemon)
Optional- 3 tbsp of goats cheese crumbled

To make:
Place all the ingredients in a mixing bowl, mix and dress with extra virgin cold pressed olive oil, cracker pepper and Himalayan pink salt.

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