For the salad

• 100g quinoa, raw
• 1 bunch of kale
• 200g pumpkin (e.g. Hokkaido) or sweet potato, cut into cubes
• 200g Brussels sprouts, washed and halved
• 150g chickpeas, tin
• 150g shiitake mushrooms, cleaned
• 1/2 bunch fresh parsley, finely chopped
• a few fresh mint leaves, finely chopped

For the roasted pumpkin (marinade)

• 1/4 tsp ginger powder
• 1/4 tsp cinnamon
• 1/4 tsp maple syrup
• 1/2 tsp paprika powder
• 1 tbsp olive oil
• Salt, pepper

For the roasted chickpeas (marinade)

• 1 tbsp olive oil
• 1/4 tsp paprika powder
• 1/4 tsp cumin
• 1/4 tsp oregano
• some chili flakes (optional)
• Salt, pepper

For the cashew tahini dressing

• 30g cashew nuts, soaked in hot water for 15 minutes
• 1 tbsp tahini
• 1 tbsp olive oil
• 2 tablespoons apple cider vinegar
• 1 clove of garlic (optional)
• 100-120ml vegetable stock
• a dash of lemon juice
• Salt & pepper

1. Preheat the oven to 200 degrees top/bottom heat. Line two baking trays with baking paper.
2. Rinse the quinoa well with cold water and drain. Prepare according to the packet instructions. Set aside and leave to cool.
3. Cut the pumpkin into bite-sized cubes. Mix the pumpkin marinade in a small bowl and pour over the pumpkin cubes. Mix everything together thoroughly. Wash the Brussels sprouts, remove the outer leaves if necessary, cut the sprouts in half. Marinate with olive oil, salt and pepper. Rinse the chickpeas and pat dry very well. Mix the chickpeas well with the marinade. Spread the pumpkin and Brussels sprouts on one of the prepared baking trays. Spread the chickpeas on the second baking tray. Roast the Brussels sprouts, pumpkin and chickpeas in the oven for approx. 25-30 minutes. Remove and leave to cool slightly.
4. In the meantime, wash the kale well, pat dry and remove the leaves from the hard stalk. Clean the shiitake and cut in half if necessary. Heat a pan with olive oil and sauté the shiitake briefly. Remove and set aside. Sauté the kale in the same pan for a few minutes. Remove and set aside.
5. Wash the parsley and mint, pat dry and chop finely.
6. For the dressing, place all the ingredients in a blender jug and blend until the desired creaminess is achieved. Season to taste with salt and pepper.
7. Now it's time to serve. Mix the quinoa with the kale and place in two salad plates. Spread a little dressing on top. Spread the pumpkin, shiitake and Brussels sprouts over the salad and garnish with the roasted chickpeas, parsley and mint. Finally, drizzle some more dressing over the top. Et voilà, the colorful quinoa and kale salad is ready😊