Name: Pumpkin Kidney Beans And Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup quinoa; 1/2 cup boiled kidney beans (or use canned ones); 1 cup pumpkin slices; 1 small onion; 1 teaspoon balsamic vinegar; 1 teaspoon olive oil; 1/2 teaspoon Sugar; 1/4 teaspoon chili flakes or crushed pepper; Salt; a sprig of cilantro

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Recipes

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.

Prep Time 10

Cook Time 15

Total Time 25

Served AsBrunch, Lunch

CuisineBrunch

Servings

Ingredients

Instructions

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Take the vinegar, olive oil, sugar, chili flakes/pepper and salt in a bowl to prepare the dressing.
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Chop the onion into thin slices and add to the dressing. Keep aside for 20 mins.
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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 .
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Sprinkle a few drops of oil on an iron skillet. Once it starts to smoke, throw in the pumpkin slices.
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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.
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Add the boiled kidney beans, the pan-seared pumpkin and the dressing to the quinoa. Toss gently.
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Garnish with a sprig of cilantro. Serve at room temperature.