Prep: 10 mins

Cook: 40 mins

Yields: 2 servings

This versatile salad is perfect as a plant-based SIBO meal on its own, and can also be paired with a protein of your choice for a more substantial meal. Loaded with fresh and vibrant vegetables, the roasted pumpkin and pomegranate seeds add a lovely sweetness to this dish.

Pumpkin, Pomegranate And Quinoa Salad (786 × 1024 Px)
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Metric

Ingredients

Salad

  • 1 cup squash, cubed
  • 1 tbs olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup quinoa
  • ½ cup vegetable stock
  • 2 cups shredded kale leaves
  • 2 scallions, sliced
  • 1 pomegranate, seeds only
  • 4 tbs pine nuts, toasted

Dressing

  • 1 tbs olive oil
  • 1 tbs white wine vinegar
  • 1 tsp wholegrain mustard
  • Salt and pepper, to taste

Method

  • Pre-heat the oven to 350F.
  • Place the cubed squash pieces in a large bowl, then drizzle with the olive oil and season with the salt and pepper. Place on a baking sheet lined with parchment paper. Bake for 20 minutes, or until cooked through. Remove from the oven and cool.
  • Meanwhile, cook the quinoa. Place the quinoa and vegetable stock in a small saucepan. Bring to a boil then reduce the heat to low, cover, and cook until all the water has absorbed, about 8-10 minutes. Remove from the heat and cool.
  • In a large bowl, place the squash, quinoa, kale, scallions, pomegranate seeds and pine nuts.
  • Combine the dressing ingredients in a small bowl and whisk until combined. Drizzle over the salad and mix well. Divide the mixture between two bowls and serve immediately.

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