Pumpkin Kidney Beans And Quinoa Salad

4.60 from 8 votes

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Served AsBrunch, Lunch
Servings 2


  • 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


  • 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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4.60 from 8 votes

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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