Mood-Boosting Pumpkin & Quinoa Salad

This vibrant and wholesome salad brings together roasted pumpkin, beetroot, broccoli, and quinoa, creating a nutritious and satisfying dish. Tossed with baby spinach, rocket, fresh parsley, and a tangy balsamic vinaigrette, it's the perfect balance of earthy, sweet, and zesty flavors. Packed with nutrients, this salad is ideal for boosting your mood and keeping you energised!

Mood-Boosting Benefits

• Pumpkin: Rich in beta-carotene and vitamin C, supporting immunity and brain health.

• Quinoa: A complete protein and source of magnesium, aiding mood regulation and energy.

• Beetroot: High in antioxidants and nitrates, promoting blood flow and brain function.

• Broccoli: Packed with fiber, vitamins, and minerals for overall mental and physical health.

• Pumpkin Seeds: Provide zinc and magnesium, crucial for stress relief and energy.

• Feta Cheese: Adds a creamy texture and a dose of calcium and protein.

• Balsamic Vinaigrette: A simple, tangy dressing rich in antioxidants.

Ingredients:

Salad Base:

• 2 cups pumpkin, cubed and roasted

• 2 cups beetroot, cubed and roasted

• 1 small head broccoli, steamed or roasted

• 1/2 red onion, thinly sliced

• 2 cups baby spinach

• 2 cups rocket leaves

• 1/4 cup parsley, chopped

• 1/4 cup pumpkin seeds, toasted

• 1/3 cup feta cheese, crumbled

Quinoa:

• 1 cup cooked quinoa

For the Dressing:

• 3 tbsp balsamic vinegar

• 2 tbsp olive oil

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and black pepper, to taste

Method

1. Roast Vegetables:
Preheat the oven to 200°C. Toss cubed pumpkin and beetroot in olive oil, season with salt and pepper, and roast for 25–30 minutes or until tender.

2. Prepare Quinoa:
Cook quinoa according to package instructions and let it cool.

3. Steam or Roast Broccoli:
Lightly steam or roast broccoli until tender but still vibrant green.

4. Make the Dressing:
In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.

5. Assemble the Salad:
In a large bowl, combine quinoa, roasted pumpkin and beetroot, broccoli, red onion, baby spinach, rocket, and parsley. Toss gently to combine.

6. Add Toppings:
Sprinkle toasted pumpkin seeds and crumbled feta over the salad.

7. Drizzle Dressing:
Pour the balsamic vinaigrette over the salad and toss lightly.

Tip: This salad can be served warm or cold and pairs beautifully with grilled chicken or fish for a heartier meal.

Enjoy this nutrient-packed salad that not only delights your taste buds but also nourishes your body and mind!