Cooked - Crispy Quinoa Salad With Roast Pumpkin And Lentils

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Quinoa Salad With Roast Pumpkin And Lentils

4.0

½ tbsp (7.5ml) olive oil

1 tbsp (15ml) maple syrup

1 tbsp dijon mustard

1 tbsp lemon juice

Pinch of salt

500g pumpkin or butternut squash

420g can of brown lentils, drained and rinsed (cooked lentils)

Drizzle of olive oil

Pinch of salt

1 tsp garlic powder

1 tsp onion powder

2 tsp paprika

2 tsp parsley flakes

2 cups COOKED quinoa (cooled)

Drizzle of olive oil

Pinch of salt

1 cucumber, diced

½ red onion, sliced

½ avocado, sliced

⅓ cup pomegranate

2 cups arugula

Preheat oven to 200°C/400°F.
Add the cooked quinoa on a baking tray lined with parchment paper. Lightly drizzle with olive oil, salt and toss. Spread out in an even layer. Bake for 15-20 minutes (on the lower rack in the oven), until lightly golden.
Mix the seasoning/spices for the pumpkin and lentils in a bowl. Add the pumpkin and lentils on a large baking tray lined with parchment paper (or non stick baking pan). Drizzle with olive oil and seasoning and toss to coat. Bake for 30-40 minutes. Allow to cool before serving.
Add the dressing ingredients in a small jar, pop on the lid and shake well, or use a handheld electric whisk to whisk it.
To assemble, add everything in a large salad bowl, pour over the dressing and toss well.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 2 weeks ago

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