Quinoa, sweet potato, corn and avocado salad
Ingredients – serves 2
½ cup quinoa, cooked
½ butternut pumpkin, chopped into cubes
1 large corn cob
½ red onion, sliced thinly
1 tbsp pine nuts
1 handful baby spinach
Prepare quinoa as according to packet, drain once ready
I always recommend soaking quinoa over night to drain out the phytates in the husk.
Boil a large pot of water over high heat and cook pumpkin and corn until tender, for approx. 10 minutes, then remove from heat and drain
Remove corn from it’s cob
In a large bowl, combine all ingredients and divide into two plates
Goes well with salmon, eggs, chicken and tofu.