Tandoori Pumpkin Quinoa Salad With Buttermilk Dressing Recipe

Ingredients For Tandoori Pumpkin Quinoa Salad With Buttermilk Dressing Recipe

• 1 tablespoon Extra virgin olive oil
• 1 tablespoon Tandoori paste
• 1.5 tablespoon Lemon juice
• 2 Garlic Cloves, Crushed
• 0.5 cup Plain greek-style yoghurt
• 750 gram Kent pumpkin, cut into thin wedges
• 0.33000000000000007 cup Tri-colour quinoa
• 0.33000000000000007 cup Buttermilk
• 2 teaspoon Apple cider vinegar
• 2 teaspoon Wholegrain mustard
• 1 teaspoon Brown sugar
• 80 gram Mixed baby salad leaves
• 1 Avocado, cut into thin wedges