by
Health
Time
45mCost
493 kcal
This flavourful and colourful salad is prepared with roasted pumpkin and quinoa, topped with flaked almonds and cranberries. It makes a fully balanced vegan meal, high in vitamin A and C, fibres, and antioxidants. It's great both warm and cold for a healthy dinner or a tasty meal prep lunch box.
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
2
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| 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 | 0to taste |
| Black Pepper | 0to taste |
| Dry Quinoa | 80g |
| Bay Leaf | 2 |
| Watercress | 160g |
| Flaked Almonds | 50g |
| Dried Cranberries | 50g |
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 | 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 | 0to taste |
| Black Pepper | 0to taste |
| Dry Quinoa | 80g |
| Bay Leaf | 2 |
| Watercress | 160g |
| Flaked Almonds | 50g |
| Dried Cranberries | 50g |
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 | 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 | 0to taste |
| Black Pepper | 0to taste |
| Dry Quinoa | 80g |
| Bay Leaf | 2 |
| Watercress | 160g |
| Flaked Almonds | 50g |
| Dried Cranberries | 50g |
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 | 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 | 0to taste |
| Black Pepper | 0to taste |
| Dry Quinoa | 80g |
| Bay Leaf | 2 |
| Watercress | 160g |
| Flaked Almonds | 50g |
| Dried Cranberries | 50g |
Pink salt is not only richer in minerals than regular salt but also less processed and therefore more natural. And it's actually mined from Himalayan's mountain caves! Cool stuff.