Lately I have been feeling the need to eat healthier. Spring cleaning my body, I suppose. I have been having a green smoothie every morning and starting my day out right, trying to avoid as many processed foods as possible. I would love to go “raw til 4” but realistically I don’t think that would be a great idea for myself right now as I am breastfeeding my 6 week old girl – I worry that the sudden increase of raw foods might flush toxins out of my body and into my breastmilk.
But really, I don’t need to go “raw til 4” to be healthy. I can avoid processed sugars and refined flours – my 2 main contenders for “unhealthy foods I eat”. I can eat wholesome foods; fresh fruit and vegetables, a variety of nuts, seeds, legumes and grains. I can incorporate more salads and fresh vegetables into my meals. Save those comfort foods for winter!
So I made this salad for lunch. I made enough so that I can eat it over several days – easy healthy eating! The fresh spinach, roast pumpkin and cooked quinoa combine for a hearty salad, with peppery bites of radish.
- 600g kent pumpkin
- 2 tbs olive oil, separated
- Sea salt to taste
- 1 cup uncooked tricolour quinoa
- 2 cups water
- 2 packed cups spinach leaves
- 4 radishes
- 2 tsp apple cider vinegar
- 1 tsp dijon mustard
- Preheat the oven to 180 degrees Celsius.
- Peel and chop the pumpkin into inch sized pieces.
- Rub 1 tbs of olive oil over the pumpkin pieces and sprinkle with a little sea salt.
- Roast in oven for 30 minutes.
- Meanwhile, pour the quinoa and water into a small saucepan and cover.
- Simmer on a low heat for 25 minutes or until water has been absorbed,
- Allow the pumpkin and quinoa to cool.
- Wash the spinach and add to a large salad bowl.
- Wash and thinly slice the radishes and add to salad bowl.
- Make the dressing by combining 1 tbs olive oil, apple cider vinegar, mustard and a little salt to taste.
- Pour dressing over spinach and radishes and toss.
- Add pumpkin and quinoa and toss until all well combined.
- Serve chilled.
Do you like eating lighter foods during the warmer months?
What are your favourite salads?