Vitamin A quinoa Salad


Vitamin A quinoa Salad


  • 1.5 cups dried Quinoa
  • 500 ml Liquid Gold Bone Broth
  • 1.5 tablespoons olive oil
  • 300 grams butternut pumpkin, baked with olive oil and diced in cubes (roughly 2cm)
  • 2 carrots, baked with olive oil and diced in cubes (roughly 2cm)
  • 2 cup baby spinach, rinsed
  • 1 brown onion, diced
  • 1.5 tablespoons cashews


How to prepare quinoa

  1. Unless its marked as rinsed, it will need to be covered in a bowl of cold water for 2 minutes to remove outer shell and then rinse quinoa in a fine mesh strainer with cool water for 30 seconds. Drain excess water and transfer quinoa to a cooking pot.
  2. Add 500ml of Liquid Gold Bone Broth, 250ml water with 1.5 cup dry quinoa and bring to boil. Cover and reduce heat to medium-low, so liquid simmers. Simmer for 15 minutes or until all liquid has been absorbed and grain is tender.
  3. Turn off the heat and allow cooked quinoa to sit and stay covered for at least 5 minutes.

 How to prepare other ingredients:

  1. Add olive oil to a medium sized pan at medium heat, and add onions.
  2. Once onions have softened add cooked pumpkin, cooked carrots, spinach, cashews and cooked quinoa to pan and gently mix and heat through till spinach has wilted.
  3. Mix all ingredients together, serve & enjoy

Older Post Newer Post