Superfood Salad

Serves: 4
Prep time: 30 minutes

Baby Roma Tomatoes, Halved8
Chickpeas1 can
Chopped Parsley1/3 cup
Pumpkin, Cubed And Roasted400 g
Pre-Cooked Quinoa2 cups
Olive Oil
Balsamic Vinaigrette Dressing


  1. Cube the pumpkin, place on a tray drizzled with olive oil and roast in an oven preheated to 180°C for 20-25 minutes or until golden and tender.
  2. In a large bowl, add in the pre-cooked quinoa, chickpeas, fresh chopped parsley and baby roma tomatoes.
  3. Once cooled, add the pumpkin to the bowl, along with a good drizzle of the Birch & Waite Balsamic Vinaigrette and coat well.

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