Superfood Salad

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PREP TIME: 30 minutes

baby roma tomatoes, halved 8

chickpeas 1 can

chopped parsley 1/3 cup

pumpkin, cubed and roasted 400 g

pre-cooked quinoa 2 cups

olive oil


  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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