PUMPKIN, KALE & QUINOA SALAD WITH CREAMY HEMP-SEED DRESSING - Cuisine Magazine - From New Zealand to

Name: PUMPKIN, KALE & QUINOA SALAD WITH CREAMY HEMP-SEED DRESSING - Cuisine Magazine - From New Zealand to
Ingredients: 1 cup New Zealand-grown quinoa; ½ medium pumpkin (approx. 1kg once peeled), seeds removed, peeled & cut into bite-sized chunks; 4 tablespoons olive oil; 1 bunch kale, stems removed & composted, leaves roughly chopped; ½ red onion, finely sliced; juice of ½ lemon; ½ teaspoon fine sea salt; ¼ cup pumpkin seeds, lightly toasted; a small handful parsley leaves, roughly chopped; CREAMY HEMP-SEED DRESSING; ½ cup New Zealand hemp-seed hearts; ⅓ cup water; 1 clove garlic; 2 tablespoons lemon juice; 1 tablespoon extra virgin olive oil; ¼ teaspoon fine sea salt

www.cuisine.co.nz

With growing awareness of the health and environmental benefits of eating a plant-based diet, I see more and more people turning to plants such as quinoa and he

View full recipe on www.cuisine.co.nz

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.

Share this recipe:

Cooking tools:

Ingredients

1 cup New Zealand-grown quinoa
½ medium pumpkin (approx. 1kg once peeled), seeds removed, peeled & cut into bite-sized chunks
4 tablespoons olive oil
1 bunch kale, stems removed & composted, leaves roughly chopped
½ red onion, finely sliced
juice of ½ lemon
½ teaspoon fine sea salt
¼ cup pumpkin seeds, lightly toasted
a small handful parsley leaves, roughly chopped
CREAMY HEMP-SEED DRESSING
½ cup New Zealand hemp-seed hearts
⅓ cup water
1 clove garlic
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon fine sea salt