Pumpkin Quinoa & Cabbage Salad

Gluten Free, Vegan 

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Cup Pumpkin (or winter squash) 

1 TBSP Sunflower oil 

Himalayan sea salt 

1/2 Cup Quinoa 

A handful of parsley leaves 

1 Cup Red cabbage

1 Cup Green Cabbage

1/4 Cup Red onion

2 Tbsp Walnuts

 

Dressing

2 TBSP Sunflower oil 

2 TBSP Balsamic vinegar (I use Queen Creek Olive Mill)

Dash cinnamon 

1 tsp Maple syrup extract 

1 tsp Stevia or Monk Fruit 

Slice squash and Bake in the oven for 20 minutes, or until golden. 

Cook Quinoa. (One cup broth or water to one cup Quinoa for about 10 mins)

Combine the pumpkin with the quinoa, parsley, cabbage and walnuts.

Combine all of the dressing ingredients then drizzle over the salad.

Serve while warm or cold.