Quinoa with Pumpkin and Cheese Salad

Ingredients

• Quinoa3/4 cup (150 g)
• Pumpkin1 cup (160 g)
• Cheese2 slice (50 g)
• Arugula1/2 cup (10 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Sunflower Seeds1/2 tablespoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat water in a pot over high heat. In the meantime, peel the pumpkin and dice. Try to make it evenly.

3. 3

   Step 3

   Once boiling, add the pumpkin and let boil for 10-12 minutes. Remove and drain.

4. 4

   Step 4

   On a plate, mix the pumpkin with the quinoa, arugula, and chunks of cheese. It can be white/fresh, mozzarella, ricotta or cottage.

5. 5

   Step 5

   Season with olive oil, lemon juice, salt and pepper to taste. Serve and sprinkle with sunflower seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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