Vibrant Pumpkin, Kidney Bean & Quinoa Salad (Vegan)
25 minutes
1118 reads
About Vibrant Pumpkin, Kidney Bean & Quinoa Salad (Vegan)
This vibrant vegan salad is a hearty and healthy meal, perfect for lunch or a light dinner. Sweet roasted pumpkin, protein-packed quinoa and kidney beans combine with a tangy balsamic vinaigrette for a flavor explosion. It's a satisfying and nutritious option that's also surprisingly easy to make.This recipe is packed with fiber and protein, making it ideal for weight management or simply fueling your day with wholesome goodness. The simple yet delicious flavors make it a crowd-pleaser, whether you're preparing it for yourself or sharing with friends and family.Skip the boring lunch routine and try this flavorful and guilt-free salad! The combination of textures and tastes is truly unforgettable – crunchy onions, tender pumpkin, and fluffy quinoa all come together in perfect harmony.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Salad
- 1 cup Quinoa rinse before cooking
- 1 cup Kidney Beans canned, or 1 cup cooked from dried, rinsed and drained
- 1 cup Pumpkin cubed, about 1 medium pumpkin
- 1 Onion medium, thinly sliced
- 2 sprig Coriander also known as cilantro, chopped
For the Dressing
- 2 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil
- 1 tsp Sugar
- 1/4 tsp Pepper Flakes or to taste; can substitute with black pepper, red
- 1 tsp Salt or to taste
Instructions
Prepare the Dressing
- Combine balsamic vinegar, olive oil, sugar, red pepper flakes, and salt in a bowl. Whisk until well combined.
Marinate the Onions
- Add the thinly sliced onion to the dressing. Gently toss to coat. Set aside for at least 20 minutes to allow the onions to soften and marinate.
Cook the Quinoa
- Rinse the quinoa under cold water. Combine quinoa with 1 cup of water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Fluff with a fork.
Roast the Pumpkin
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Assemble the Salad
- Add the cooked quinoa and kidney beans to a large bowl. Add the roasted pumpkin and marinated onions. Pour the dressing over the salad and gently toss to combine.
Garnish and Serve
- Garnish with fresh coriander. Serve the salad at room temperature or chilled.
Recipe Notes
Expert Tips
- For a richer flavor, use a good quality balsamic vinegar.
- Toasted pumpkin seeds would make a delicious addition to this salad.
- Feel free to add other vegetables, such as bell peppers or zucchini, to the salad.
- If you don't have fresh coriander, you can substitute with a pinch of dried coriander.
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Recipe Nutrition
Calories: 34kcalCarbohydrates: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1710mgSugar: 2g
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I’m loving this recipe already!
Such a beautiful dish! Can’t wait to try it.
This looks so appetizing! Thank you.
Absolutely delicious! Thanks for sharing.
Excellent and healthy recipe 🙂
Very well explained recipe.
Totally unique and amazingly healthy recipe..!!