Description
Your sign to try crispy quinoa👇🏼🌿 You’re going to love this salad, it’s so fresh and crunchy! Crispy quinoa adds the best texture.
Roast pumpkin, crispy lentils, crispy quinoa, arugula, cucumber, red onion, avocado, pomegranate and a maple dijon dressing.
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Ingredients
Dressing:
1/2 tbsp (7.5ml) olive oil
1 tbsp (15ml) maple syrup
1 tbsp dijon mustard
1 tbsp lemon juice
Pinch of salt
Pumpkin and lentils:
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
Quinoa:
2 cups COOKED quinoa (cooled)
Drizzle of olive oil
Pinch of salt
Other:
1 cucumber, diced
1/2 red onion, sliced
1/2 avocado, sliced
1/3 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.
#vegan #plantbased #asmrfood #easyrecipes #salad