Quinoa Lentil Pumpkin Salad

Serves 4, as a main course

Ingredients:

150g quinoa (+350ml water)
100g red lentils (+250ml water)
2 large carrots
½ Hokkaido pumpkin
50g baby spinach
olive oil for roasting
handful of walnuts

Directions:

Cook quinoa and red lentils in two different sauce pans, adding more water if necessary. The lentils will need about 7-10 minutes, the quinoa approximately 15 minutes. Meanwhile cut the carrots and half of a Hokkaido pumpkin in smaller pieces and roast them in a pan and in olive oil at medium heat for 10 minutes. Wash the baby spinach and roughly shred it, using your hands. Mix all ingredients together in a big bowl and combine.

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