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.
Yield / Serves
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1/2 cup quinoa
1/2 cup boiled kidney beans ( or use canned ones )
1 cup pumpkin slices
1 small onion
1 tsp balsamic vinegar
1 tsp olive oil
1/2 tsp sugar
1/4 tsp chili flakes or crushed pepper
salt to taste
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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