How to make Pumpkin Quinoa Salad

how to make

dairy free gluten free vegan fibre rich high protein

STEP 1

Toss pumpkin sticks and halved Brussel sprouts in a non-stick baking tray with extra virgin olive oil, lemon, maple syrup, turmeric, cinnamon, cardamom pods, salt, and pepper. Roast them at 210°C (410°F) for 30 minutes. Pumpkin 280 g Brussel Sprouts 280 g Extra Virgin Olive Oil 1 tbsp Lemon Juice 1 tbsp Maple Syrup 2 tsp Turmeric 0.5 tsp Cinnamon 0.5 tsp Cumin 0.5 tsp Cardamom 0.5 tsp Salt to taste Black Pepper to taste Dry Quinoa 80 g Bay Leaf 2 Watercress 160 g Flaked Almonds 50 g Dried Cranberries 50 g Adjust servings and measurement unit in the full recipe page .

STEP 2

Add dry quinoa and bay leaves in a pot, cover with water, and bring to a boil. Cook for 15 minutes or follow the packet instructions, then drain excess water and set aside. Pumpkin 280 g Brussel Sprouts 280 g Extra Virgin Olive Oil 1 tbsp Lemon Juice 1 tbsp Maple Syrup 2 tsp Turmeric 0.5 tsp Cinnamon 0.5 tsp Cumin 0.5 tsp Cardamom 0.5 tsp Salt to taste Black Pepper to taste Dry Quinoa 80 g Bay Leaf 2 Watercress 160 g Flaked Almonds 50 g Dried Cranberries 50 g Adjust servings and measurement unit in the full recipe page .

STEP 3

Prepare each serving bowl with watercress salad, cooked quinoa, and roasted pumpkin and Brussel sprouts. Then, sprinkle with toasted flaked almonds and dried cranberries. Enjoy! Pumpkin 280 g Brussel Sprouts 280 g Extra Virgin Olive Oil 1 tbsp Lemon Juice 1 tbsp Maple Syrup 2 tsp Turmeric 0.5 tsp Cinnamon 0.5 tsp Cumin 0.5 tsp Cardamom 0.5 tsp Salt to taste Black Pepper to taste Dry Quinoa 80 g Bay Leaf 2 Watercress 160 g Flaked Almonds 50 g Dried Cranberries 50 g Adjust servings and measurement unit in the full recipe page .

Pumpkin	280g
Brussel Sprouts	280g
Extra Virgin Olive Oil	1tbsp
Lemon Juice	1tbsp
Maple Syrup	2tsp
Turmeric	0.5tsp
Cinnamon	0.5tsp
Cumin	0.5tsp
Cardamom	0.5tsp
Salt	to taste
Black Pepper	to taste
Dry Quinoa	80g
Bay Leaf	2
Watercress	160g
Flaked Almonds	50g
Dried Cranberries	50g

Pumpkin	280g
Brussel Sprouts	280g
Extra Virgin Olive Oil	1tbsp
Lemon Juice	1tbsp
Maple Syrup	2tsp
Turmeric	0.5tsp
Cinnamon	0.5tsp
Cumin	0.5tsp
Cardamom	0.5tsp
Salt	to taste
Black Pepper	to taste
Dry Quinoa	80g
Bay Leaf	2
Watercress	160g
Flaked Almonds	50g
Dried Cranberries	50g

Pumpkin	280g
Brussel Sprouts	280g
Extra Virgin Olive Oil	1tbsp
Lemon Juice	1tbsp
Maple Syrup	2tsp
Turmeric	0.5tsp
Cinnamon	0.5tsp
Cumin	0.5tsp
Cardamom	0.5tsp
Salt	to taste
Black Pepper	to taste
Dry Quinoa	80g
Bay Leaf	2
Watercress	160g
Flaked Almonds	50g
Dried Cranberries	50g

how to make

Pumpkin Quinoa Salad

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

how to make

Pumpkin Quinoa Salad

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

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