Ingredients
Base
Quinoa, cooked + cooled120 g
Roasted pumpkin, cubed (batch)80 g
Pineapple, fresh, diced60 g
Tahini-Lime Vinaigrette
Tahini20 g
Lime juice15 ml
Olive oil15 ml
Maple syrup5 ml
Salt + pepperpinch
Garnish
Mint, fresh, torn5 g
Pumpkin seeds, toasted8 g
Method
1
Whisk vinaigrette ingredients until emulsified. Taste, adjust acid/salt.
2
In bowl, combine quinoa, roasted pumpkin, pineapple. Drizzle vinaigrette, fold to coat.
3
Plate in a wide bowl, slightly mounded.
4
Top with torn mint and toasted pumpkin seeds.
5
Optional add-on (chicken / fish) on top if requested.