Sort ingredients
margie
QR Code
Listen
Pdf
Preheat the oven to 180°C.
Toss the pumpkin, maple syrup and olive oil and spread on a lined baking tray. Bake for 20 minutes or until tender.
Cook the quinoa according to its packet instructions.
Combine the pumpkin, quinoa, baby spinach, chickpeas, tomatoes and avocado in a large bowl and toss until combined.
To make the dressing, whisk all ingredients and a dash of water in a small bowl until smooth. If the dressing is too thick, add more water and mix again. (You can chuck these in a small blender too if you have one, which helps emulsify the tahini more quickly!)
Drizzle the dressing over the salad and sprinkle with almonds to serve.