Quinoa, Pumpkin and Cheese Salad

Ingredients

• Quinoa1/2 cup (100 g)
• Pumpkin1/2 cup (80 g)
• Fresh Cheese2 slice (50 g)
• Scallion1 tablespoon (5 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash the quinoa and put in a pot with water. You'll use two servings of water per each of quinoa.

2. 2

   Step 2

   Once boiling, cover and cook for 15-18 minutes over medium-low heat. Remove and let cool.

3. 3

   Step 3

   At the same time, boil water with a bit of salt in another pot. In the meantime, peel the pumpkin, remove the flesh and seeds, and dice.

4. 4

   Step 4

   Once boiling, add the pumpkin and cook for 10-15 minutes or until soft.

5. 5

   Step 5

   Once the pumpkin is tender, remove and drain.

6. 6

   Step 6

   Dice the fresh cheese.

7. 7

   Step 7

   Mix the quinoa, pumpkin and fresh cheese in a bowl. Season with olive oil, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Pumpkin and Cheese Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.