This recipe is full of goodness and nutrients. This salad is also great for work/ school lunches. You can store in a container in the fridge and you know you have got a nutritious lunch waiting for you to enjoy!

Simple Green Quinoa Salad with Roast Pumpkin [Vegan]

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Cooking Time

50

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Ingredients

  • 1 cup raw quinoa
  • 2 cups water
  • 1/2 small pumpkin
  • 2 cups chopped spinach
  • 1 avocado, seed removed and chopped
  • 1 cup green beans chopped
  • 1/2 cup chopped pistachios
  • 2 tablespoons olive oil
  • 1 lime juiced
  • 1 red chilli
  • 1 cup sprouts
  • Salt & pepper to taste
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Preparation

  1. Line baking tray with baking paper, cut a few thin slices of pumpkin (for the top of salad) and chop the rest into cubes. Bake in oven until cooked (about 20-30 mins).
  2. Add raw quinoa to saucepan and add in water, simmer on a low heat for about 20 minutes until cooked (it should be light and fluffy not gooey).
  3. Pour quinoa into a sieve and run under cold water, place on a bowl to let all the water drain out, Meanwhile you can chop up all your veggies.
  4. Add quinoa to a large mixing bowl and add all remaining ingredients. Take out pumpkin from the oven and stir the cubed pieces through the salad and once ready to serve transfer to a plate or salad bowl and add on the sliced pumpkin pieces.
  5. Topped with more sprouts, chilli, sesame seeds. Enjoy!
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