An interesting, unusual but very tasty and filling salad.
Place the quinoa in a medium pot, add the bouillon cube and water and cook until ready, as indicated on the packaging. Cool.
Preheat the oven to 200 °C. Cut the pumpkin into small cubes, drizzle them with ~3 g oil, sprinkle or roll them in spices (I used smoked paprika, chilli, dried garlic) and roast for ~15-20 minutes (or put them in the microwave for 4-5 minutes).
Chop the kale, drizzle with ~3 g oil, mix and fry in a pan to soften slightly. Cool.
Mix the cooked quinoa and pumpkin with the kale, blackberries (or pomegranate seeds) and feta cheese.
Mix all dressing ingredients, add dressing to salad, toss and serve.
Finished product weight 736
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
