Ingredients
- 1 cup boiled quinoa
- 3 tbsp boiled red beans, azuki beans, or chickpeas
- Broccoli florets
- 1 cup diced pumpkin
- 2 tbsp olives
- A handful of walnuts
- 1/4 cucumber, diced
- Red pepper
- 1 radish, sliced
- 1 tbsp sesame seeds
- 2 tbsp extra virgin olive oil
- Sea salt
- Juice of half a lemon
Instructions
Bake diced pumpkin with a drizzle of olive oil and sea salt at 180°C (356°F) for about 15 minutes, adding broccoli florets for the last 3 minutes. In a bowl, mix 1 cup of boiled quinoa, 3 tbsp of boiled red beans, azuki beans, or chickpeas, the roasted pumpkin and broccoli, 2 tbsp of olives, a handful of walnuts, 1/4 diced cucumber, a piece of red pepper, 1 sliced radish, and 1 tbsp of sesame seeds. Dress with 2 tbsp of extra virgin olive oil, sea salt, and juice of half a lemon.
*Tip: If raw red pepper doesn't agree with you, roast it with the pumpkin.
