[RECIPE] Butternut, pomegranate and kale quinoa salad bowl

We love quinoa bowls, especially when combined with nutrient-dense and flavoursome fresh produce. .

In fact, all ‘nourish’ or ‘Buddha’ bowls are great on-trend meal options, but there’s something extra satisfying about building a flavoursome delight on a a base of warm and fluffy quinoa.

Ingredients

• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• 1 small butternut squash, cubed
• ¾ cup pomegranate seeds
• 2 cups chopped kale leaves
• ¼ cup pumpkin seeds
• Pinch of salt and pepper

The mighty quinoa grain (we actually buy and eat the seeds) is packed with nutrients, providing a terrific source of plant-based protein, with all nine essential amino acids (it’s one of the few complete plant proteins).

Instructions

1. Pre-heat oven to 200°C. Mix diced squash with olive oil, salt and pepper. Roast squash for 30 minutes or until soft and tender.
2. Cook the quinoa as directed.
3. Place kale in a large bowl and pour on olive oil.
4. Add cooked quinoa, squash, pomegranate seeds and dried cranberries and mix until ingredients.
5. Place the salad in fridge for at least 30 minutes to allow the flavours to come together.

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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