Pumpkin and Quinoa Salad

Impress guests with this colourful and tasty salad featuring Tomato Soup with Basil.

Serves: 4

Ingredients:

• 32 g Tomato Soup with Basil
• 24 g Personalised Protein Powder (PPP)
• 15 ml Herbal Aloe Concentrate, Original
• 500 g butternut pumpkin, peeled into 2.5 cm cubes
• 1 Tbsp. extra virgin oil
• ¾ Cup quinoa, rinsed and rained
• 1 Tbsp. Lemon juice
• 1 Tbsp. finely chopped preserved lemon
• ½ Cup fresh coriander leaves
• Optional: Sprinkle of feta cheese

Method:

1. Preheat oven to 200°C. Place pumpkin, oil, and seasoning in a bowl with salt & pepper. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20-25 minutes, turning once, or until golden brown.
2. Place quinoa, 1 1/2 cups of cold water and Herbal Aloe Concentrate in a saucepan over high heat, bring to the boil. Cover and reduce heat to low.
3. Mix the Tomato Soup with Basil and simmer for 10-12 minutes or until liquid is absorbed.
4. Place quinoa in a bowl. Add baked pumpkin, lemon juice, preserved lemon, coriander, and PPP. Toss gently to combine.

Nutrients per serving:

Always read the label – use only as directed.

Nutrition content is approximate and based on values obtained from www.CalorieKing.com.au.