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Quinoa Lentil Pumpkin Salad

Serves 4, as a main course


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


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.

For additional recipe details, please visit the site of our generous contributor : livingthehealthychoice


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