Eating salads is not a punishment; it is the most fantastic thing that you can do for your body! I always make sure to load my salad bowls with lots of different veggies and add a source of protein and healthy fat so it will satisfy me and leave me feeling full(yet light and energised) for a long time.

And I love the combination of raw and roasted veg as this way we are getting the most of them (both flavour and nutrients). Experimenting with different spices is not only fun for our taste buds but it is actually amazing for our general wellbeing.

We all heard great things about turmeric as the hype is real for the past few months but using curry powder(with turmeric as one of the main components) here gives it rounder and more complex flavour here that is so delicious and helps our immune system to thrive!

This is such a delicious salad with a kick! Curried veggies work so well with quinoa and crunchy pumpkin seeds creating a balanced protein-packed meal, greens add more vibrance and avocado creaminess. It was such a delicious meal and it keeps great in the fridge so you can cook extra and enjoy for the next few days!

Curried immune-boosting quinoa salad

Print Recipe

• CourseMain Dish, snack
• Keywordavocado rose, healthy salad, immune boosting foods, quinoa salad, roasted vegetables and quinoa salad

Servings	Prep Time
2 people	10 minutes

Cook Time

35 minutes

Servings Prep Time 2 people 10 minutes

Cook Time 35 minutes

Curried immune-boosting quinoa salad Print Recipe CourseMain Dish, snack Keywordavocado rose, healthy salad, immune boosting foods, quinoa salad, roasted vegetables and quinoa salad Servings Prep Time 2 people 10 minutes Cook Time 35 minutes Servings Prep Time 2 people 10 minutes Cook Time 35 minutes

Ingredients

• 1 parsnip
• 1 carrot
• 1/2 head of broccoli
• 60 grams of pumpkin seeds
• 1 tsp of curry powder
• 1/2 tsp of chilli powder
• 1/2 tsp of salt
• 2 tbsp of maple syrup
• 1 tbsp of apple cider vinegar
• 2 tbsp of oil
• greens of your choice and cooked quinoa to serve
• avocado
• cherry tomatoes

Servings: people

Instructions

1. Slice carrot, parsnip and broccoli into byte-size pieces
2. Whisk together curry powder, chilli, salt, maple syrup, apple cider vinegar and oil
3. Pour over the veggies and roast in preheated to 180 degrees oven for 20 minutes
4. Add your pumpkin seeds to the same bowl where you combined all the spices and toss them with extra 1/2 tsp of chilli(optional)
5. Remove from the oven, give veggies a shake and sprinkle pumpkin seeds over
6. Return to the oven and roast for 10-15 minutes more or till veggies are soft and caramelised and pumpkin seeds are toasted.
7. To serve arrange your greens on the plate and top with cooked quinoa, roasted veggies and pumpkin seeds, cherry tomatoes, sliced avocado

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