This nourishing quinoa bowl is packed full of nutrients and flavour, with maple-roasted butternut pumpkin and grilled corn the perfect combo for the protein-packed quinoa and black bean salad base.
Ingredients
ROASTED BUTTERNUT
- ½ butternut, seeded and cut into wedges
- 4 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
- 2 tablespoons Organic Maple Syrup (or honey)
- sea salt and pepper to taste
SALAD
- 1 cup Organic Quinoa, White
- 1 can Organic Black Beans (rinsed)
- 4 corn cobs roasted, kernels removed
- handful of cherry tomatoes halved
- 2 cups mixed fresh herbs like basil, mint, and coriander, chopped
- handful of greens, roughly chopped
- 2 shallots, roughly chopped
- 1 avocado, cut into wedges
TAMARI GINGER DRESSING
- ¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed
- 2 tablespoons Organic Vinegar, Brown Rice
- 1 tablespoon finely grated ginger
- 1 tablespoon Organic Tamari Soy Sauce
- juice of 1 lime
- 3 garlic cloves, grated
Method
- First prep the butternut. On a baking sheet, toss together the butternut, oil, honey, sea salt and pepper. Toss to coat.
- Transfer to the oven and roast for around 30 minutes. Turn halfway through cooking. Once done, set aside.
- While the butternut is roasting, place the quinoa in a medium saucepan with 2 cups of water. Bring to the boil, then reduce to a simmer for around 15 minutes until you see those tails form! Transfer to a bowl and pop in the fridge to chill.
- To prep the dressing, whisk all ingredients until well combined. Transfer to a glass jar and pop in the fridge until you’re ready to serve up.
- In a large bowl, combine the remainder of your salad ingredients, except the avocado. Toss your salad to combine. Serve with a decent amount of dressing, and avocado – of course!

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