• 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


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.


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