Protein From Plants

Pumpkin & Quinoa Salad with Maple & Hemp Dressing

Recipe / Jacqueline Alwill

Rich in fibre, antioxidants, plant-based protein, healthy fats and the most delicious maple and hemp dressing, this scrumptious salad is a must-add to your plant-based menu repertoire.

Serves: 4-6 as a side

800g jap pumpkin, cut into 1–2cm chunks
2 tbsp olive oil Sea salt & black pepper
½ cup (80g) quinoa, rinsed
2 cobs corn, kernels sliced from cob
¼ cup pepitas
¼ cup sunflower seeds

Maple & Hemp Dressing

2 tbsp hempseed oil
3 tsp apple-cider vinegar
2 tsp maple syrup
4 spring onions, white part only, finely sliced
½ cup mint leaves, finely sliced
½ small bunch coriander, roots & stalks, sliced

Heat oven to 200°C and line large baking tray with greaseproof paper.

Place pumpkin pieces on tray, drizzle with olive oil, season with salt and bake for 15 mins

Cook quinoa with 1 cup water until tender, fluff with fork and set aside. Cook corn, pepitas and sunflower seeds in 1 tsp olive oil in frypan for 4–5 mins, or until lightly toasted.

Whisk together dressing ingredients in small bowl or shake in jar.

Make salad by tossing cooked pumpkin, quinoa, corn, seeds, spring onion, mint leaves, coriander and dressing together in large bowl.

Season with salt and pepper and serve.

Hemp & Chickpea Hummus

Recipe / Danielle Minnebo

Hemp seeds are a fantastic source of complete protein as they contain all essential amino acids. This makes hemp the