Pumpkin Kidney Beans and Quinoa Salad ( Vegan Lunch Diaries )
With kiddo following in my footsteps, our family's love for this vegetable is now widely recognized. Just to ensure that he does not get teased about it, I now have a mission to give this down-market vegetable a sexy new makeover. And this vegan salad recipe, a complete meal in itself, is the first thing that came to my mind. Filling to the core and bursting with fiber, this is something that one must give a try.
Read on for the recipe -
Preparation Time - 20 mins
- 1/2 cup quinoa
- 1/2 cup boiled kidney beans ( or use canned ones )
- 1 cup pumpkin slices
- 1 small onion
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- 1/2 tsp sugar
- 1/4 tsp chili flakes or crushed pepper
- salt to taste
- a sprig of cilantro
Preparation - Take the vinegar, olive oil, sugar, chili flakes/pepper and salt in a bowl to prepare the dressing.
Chop the onion into thin slices and add to the dressing. Keep aside for 20 mins.
Cooking - Wash and cook the quinoa with 1 cup water and a tiny pinch of salt in a saucepan. Once the water is absorbed, fluff it up .
Sprinkle a few drops of oil on an iron skillet. Once it starts to smoke, throw in the pumpkin slices . Sprinkle a tiny amount of salt and cook them on high till brown spots begin to appear. Flip them over and cook on the other side as well. Once they are done ( not mushy ), remove and keep aside.
Add the boiled kidney beans, the pan-seared pumpkin and the dressing to the quinoa. Toss gently.
Garnish with a sprig of cilantro. Serve at room temperature.