Potato, Quinoa & Pumpkin Salad

Are you somebody who thinks that salads are boring and tasteless? Wait until you have tried the Potato, Quinoa & Pumpkin Salad. Tasty and packed with proteins, this salad is perfect for calorie-conscious eaters.
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Serves

3-4

Cooking Time

10-15 Min

Meal Type

salad

Preparation Time

20 Min

Difficulty

Medium

INGREDIENTS

  • 8 -10 pumpkin pieces
  • olive oil
  • 2 cups water
  • 1 onion
  • 1 carrot
  • 3 - 4 mushroom stems
  • 1 bay leaf
  • 3 - 4 black peppercorns
  • 3 - 4 celery leaves
  • 1 tsp chopped garlic
  • ½ cup quinoa
  • salt to taste
  • 2 tbsp mayonnaise
  • 1 tsp curry powder
  • 1 tsp mixed herbs
  • 1 tsp chilli flakes
  • olive oil
  • 3 - 4 rocket leaves
  • 2 - 3 curley lettuce
  • 5 - 6 boiled baby potatoes
  • drizzle of balsamic glaze

PREPARATION

  1. 1

    Drizzle olive oil on pumpkin pieces and roast. Boil roughly chopped onion, carrot, mushroom stem, bay leaf, peppercorns, celery leaves, and chopped garlic in a pot of water. Simmer the stock for 45 minutes.
  2. 2

    Strain the stock and cook quinoa with salt in the same stock till the water is absorbed. In a bowl, mix mayonnaise, curry powder, chilli flakes, olive oil and set the dressing aside.
  3. 3

    Add quinoa, rocket leaves, curly lettuce, par boiled baby potatoes, roasted pumpkin pieces and mix well with the dressing. Garnish with olive oil and balsamic glaze.
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