Pumpkin, Kale and Quinoa salad

Pumpkin, Kale and Quinoa salad

By January 12, 2016

A super healthy salad, refreshing and full of nutrients.

Kale is loaded with protein, lutein, vitamins A, B, C, K, fibre, folic acid, and many fatty acids to name a few.

Quinoa  has all essential minerals, and is a complete protein. the high fibre amount makes it compulsory for people who wish to control their appetite.

Note: You can also add ground flaxseed to the seeds in this recipe.

  • Prep Time : 7 minutes
  • Cook Time : 15 minutes
  • Yield : 2
  • Allergens :



Cut the pumpkin into cubes the size of a large dice, cover them with boiling water, and blanch until tender for around 10 minutes on low heat, let cool and brush them with olive oil. If you prefer a roasted taste, you can brush them with honey and roast them instead.

Meanwhile, cover the quinoa with water double its size (1cup) and bring to boil. Simmer for 10 to 15 minutes until water has evaporated. Let it cool, add the pumpkin, kale, broccoli, pomegranate, sunflower seeds and walnuts to quinoa and toss them together. season to taste.

For the dressing:

In a bowl, using a whisk, mix the mustard, lemon juice, vinegar, salt and pepper. While mixing, pour the canola oil in a thin line to incorporate it to the mix. Enjoy.

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