Friday, November 30, 2018

Chickpea Quinoa Salad With Pumpkin



Chickpea Quinoa Salad With Pumpkin





This vegan chickpea quinoa salad with oven-baked pumpkin is filling, high in protein and easy to make. Serve it as a comforting, healthy fall-inspired dinner or energising lunch after a workout. 




Ingredients

·         1/2 medium (about 500g) pumpkin, cubed
·         1/2 tsp (or to taste) salt
·         1/4 tsp black pepper
·         1/4 tsp garlic granules
·         1 tbsp maple syrup
·         1/2 cup (90g) quinoa, dry
·         1.5 cups (240g) chickpeas, cooked
·         1 large carrot, ribboned*
·         medium red onion, chopped
·         1/4 cup (80g) petit pois
·         1 medium avocado, mashed
·         1 tbsp balsamic vinegar
·         1 clove garlic, minced
·         2-3 tbsp chopped walnuts, to garnish optional




Instructions

1.    Preheat the oven to 200 degrees C/392 F. Cook the quinoa according to packaging instructions (this should take around 20 minutes). 
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4..........................full instruction: https://earthofmaria.com/pumpkin-chickpea-quinoa-salad/