Vegetarian Gluten & Dairy Free Quinoa Salad

Ingredients

• 1 1/2 cups White Quinoa
• Half a butternut pumpkin
• 1 Red capsicum (pepper)
• Half a cucumber
• Handful of cherry tomatoes
• Crushed/ chopped chilli
• A handful of fresh mint
• A handful of fresh coriander 
• 2 cloves of fresh garlic, crushed
• Juice of one lemon
• Olive oil
• Salt and Pepper

Method

1. Roughly chop pumpkin into cubes and bake in 180 (C) degree oven for 15 minutes, or until soft and starting to caramelise
2. Rinse quinoa under cold water in a sieve 
3. Boil kettle and put 2 cups of boiling water in a small saucepan with the quinoa
4. Bring saucepan up to the boil, and then reduce to a simmer and leave with lid on for 15 minutes or until all the water has absorbed and quinoa is soft
5. Chop up cucumber, tomatoes and capsicum into thin slices
6. Crush garlic and roughly chop up herbs
7. Once quinoa is cooked, leave aside to cool for 5 minutes
8. Place cooling quinoa, pumpkin and other vegetables into a large mixing bowl
9. Add the fresh herbs, crushed garlic, lemon juice, chilli into the bowl and mix through with a drizzle of olive oil and season to taste
10. Serve immediately for a warm salad or put in fridge and serve cold

Allergen information:

Contains small amount of Garlic (Containing Fructose), but should be tolerable for most on the Low Fodmap diet.