Pumpkin Kidney Beans And Quinoa Salad
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This vegan salad recipe is a complete meal in itself. Filling to the core and bursting with fiber, this is something that one must give a try. Substitute your lunch or dinner with a bowl of this salad to give a boost to your weight loss goals.
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Ingredients
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Instructions
- Take the vinegar, olive oil, sugar, chili flakes/pepper and salt in a bowl to prepare the dressing.
- Chop the onion into thin slices and add to the dressing. Keep aside for 20 mins.
- Wash and cook the quinoa with 1 cup water and a tiny pinch of salt in a saucepan. Once the water is absorbed, fluff it up .
- Sprinkle a few drops of oil on an iron skillet. Once it starts to smoke, throw in the pumpkin slices.
- Sprinkle a tiny amount of salt and cook them on high till brown spots begin to appear. Flip them over and cook on the other side as well. Once they are done ( not mushy ), remove and keep aside.
- Add the boiled kidney beans, the pan-seared pumpkin and the dressing to the quinoa. Toss gently.
- Garnish with a sprig of cilantro. Serve at room temperature.
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Excellent and healthy recipe 🙂
Very well explained recipe.
Totally unique and amazingly healthy recipe..!!