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Roast Pumpkin Salad

Roast Pumpkin and Beets, Quinoa Salad

PREP: 10 MINS
COOK: 50 MINS
SERVES: 4

Ingredients 
1lb Beets
3lbs Pumpkin
1 cup Quinoa
3 tbsp Olive Oil
1 tsp Agave Syrup
1 tsp Mustard
1/3 cup Parsley Leaves
1/2 cup Walnuts
Salt and Pepper

Directions
Preheat the oven to 200°C, 400°F, peel and slice the Beets and pumpkin into bite size pieces. Coat with half the olive oil and put on a baking tray in the oven for 35 – 45 minutes turning once half way through. Cook the quinoa according to the packets instructions, make a dressing with the other bit of olive oil, the agave and mustard and combine with the cooked quinoa tossing well. Add the cooked vegetables and top with some chopped parsley, some walnuts and a pinch of salt and pepper to serve.

Nutritional Information

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
520 214 23.7g 2.9g 0 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
111mg 1402mg 69.7g 16.5g 20.5g 15.8g
Vitamin A Vitamin C Calcium Iron - -
1068% 42% 15% 47% - -
No cholesterol Low in sodium High in dietary fiber Very high in magnesium Very high in phosphorus 0
Dinner Lunch

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Comments


  • So sorry I’ve just found the carbs!

    catherine on
  • Hi there Skinny Bitch – I love your book. I have Type 1 Diabetes and have recently embraced the Vegan way of life. Is there any chance that you could include Carbohydrates in your nutritional information? Many thanks for opening my eyes to being a vegan

    Catherine on

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