Roasted Pumpkin, Lentil and Quinoa Salad
Many useful and nutritious ingredients in one bowl ... Try this delicious and nutritious winter salad with lentils, quinoa and roasted pumpkin!
Servings 2 portions
Ingredients
For the salad
- 100 g lentils
- 50 g quinoa
- 150 g pumpkin
- 7-8 dried tomatoes
- 1/2 head red onion
- 50-100 g almonds or nuts
- 3-4 sticks of parsley if desired
- 20-30 g pumpkin seeds or sunflower seeds (optional)
- 1/4 pomegranate seeds optional
For the dressing
- 3 tbs olive oil
- 3 tbs apple vinegar
- 1/2 ts ground cumin
- salt to taste
- black pepper to taste
Instructions
- I peel and slice the pumpkin. Grease with a little olive oil, season with salt and bake at 200 degrees for about 25 minutes.
- I load lenses and quinoa separately according to package directions.
- Bake the raw almonds lightly in a dry and warm pan for 3-4 minutes. I'm left to cool down.
- Peel and chop the onion, chop the tomatoes and parsley. If the tomatoes are not marinated in olive oil, but only dried, then pour first with warm water and leave for 5 minutes and then cut.
- After the quinoa and lentils boil, I wash with cold water. I let the pumpkin cool. I mix the ingredients for the dressing.
- In a large bowl, mix all the ingredients and pour in dressing.