Quinoa Lentil Pumpkin Salad

Jul 20, 2026 | Recipes

Serves 4, as a main course
 

Ingredients:

 

For the salad:

  • 150g quinoa (+350ml water)
  • 100g red lentils (+250ml water)
  • 2 large carrots
  • ½ Hokkaido pumpkin
  • 50g baby spinach
  • olive oil for roasting
  • handful of walnuts

 

For the Dressing:

  • juice of 1/2 lemon
  • salt & pepper
  • 5 tbsp cold-pressed olive oil

 

Directions:

Cook quinoa and red lentils in two different sauce pans, follow instruction on the packaging adding more water if necessary. The lentils will need about 7-10 minutes, the quinoa approximately 15 minutes. Meanwhile, cut the carrots and Hokkaido pumpkin in smaller pieces. Roast them in a pan with olive oil at medium heat for 10 minutes. Wash the baby spinach and roughly shred it, using your hands. Mix all ingredients together in a big bowl until combined.

 

For additional recipe details, please visit the site of our generous contributor: livingthehealthychoice.