BY Ceres Organics
Ready in 45 minutes | Serves 4
FOR THE SALAD
1kg pumpkin (cut into wedges)
2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
2 red onions (cut into wedges)
2 cups Organic Quinoa, Black
1 head radicchio (torn)
½ cup coriander, roughly chopped
1 can Organic Chickpeas (Garbanzo Beans) (drained and rinsed)
½ cup Organic Pumpkin Seeds (toasted)
TURMERIC TAHINI DRESSING
¼ cup Organic Tahini, Unhulled
1 tablespoon Organic RAW Apple Cider Vinegar
1 lemon (juiced)
1 tablespoon Organic Tamari Soy Sauce
½ teaspoon Organic Ginger Powder
1 teaspoon Organic Ground Turmeric
1 small clove garlic, finely grated
½ teaspoon Organic Maple Syrup
⅓ cup filtered water
Preheat your oven to 220°C. Place the pumpkin and half the oil on a baking tray and toss to coat. Roast for around a half hour, or until your pumpkin is tender. About half way through, add the onion wedges.
Rinse your quinoa thoroughly under cold water using a fine mesh strainer, while gently rubbing the seeds together with your fingers to help remove the saponins.
Add 1 cup quinoa to 2 cups of water or stock in a pot and bring to a boil. Reduce heat to simmer for 15-20 minutes with the lid on, until tails appear.
Remove the lid and leave to sit until all liquid is completely absorbed. Fluff up quinoa lightly with a fork.
While your pumpkin finishes up roasting, make your dressing. No blending, just whisk all dressing ingredients together until well combined and creamy. Transfer your dressing to a jar and place in the fridge until your ready to serve up your salad. Dressing will keep for 5 days.
Add your roasted pumpkin, onion, radicchio, coriander, chickpeas and pumpkin seeds to the cooked quinoa. Divide amongst bowls and drizzle over some turmeric tahini dressing.