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

1. First prep the butternut. On a baking sheet, toss together the butternut, oil, honey, sea salt and pepper. Toss to coat.
2. Transfer to the oven and roast for around 30 minutes. Turn halfway through cooking. Once done, set aside.
3. 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.
4. 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.
5. 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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