Potato Pumkin Salad
A tasty and protein packed salad for the calorie conscious eaters.
Potato, Quinoa and Pumpkin Salad Recipe by Chef Rakhee Vaswani
Serves

- 4

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 20 min

INGREDIENTS

  • 8 to10 pieces Pumpkin
  • Olive Oil for Drizzle
  • 2 cups Water
  • 1 Onion
  • 1 Carrot
  • 3 to 4 Mushroom Steam
  • 1 Bay Leaf
  • 3 to 4 Black Pepper Corns
  • 3 to 4 Celery Leaves
  • 1 tsp Chopped Garlic
  • ½ cup Quinoa
  • Salt to Taste
  • 2 tbsp Mayonnaise
  • 1 tsp Curry Powder1 tsp Chilli Flakes
  • 1 tsp Mixed Herbs
  • Drizzle of Olive Oil
  • 3 to 4 Rocket Leaves
  • 2 to 3 Curley Lettuce
  • 5 to 6 Boiled Baby Potatoes
  • Drizzle of Olive Oil
  • Drizzle of Balsamic Glaze

HOW TO PREPARE POTATO PUMKIN SALAD

  1. 1

    In an oven roast the pumpkin pieces with some olive oil.
  2. 2

    Heat water in a pan, add roughly chopped onion, chopped carrot, chopped mushroom stem, bay leaf, peppercorns, celery leaves, and chopped garlic simmer the stock for 45 minutes.
  3. 3

    Strain the stock and cook quinoa with salt in the same stock till the water is absorbed.
  4. 4

    For the dressing, in a bowl, mix mayonnaise, curry powder, chilli flakes, and drizzle olive oil and mix well.
  5. 5

    Add quinoa, rocket leaves, curly lettuce, par boiled baby potatoes (halved) with salt, roasted pumpkin pieces and mix well with the dressing.
  6. 6

    Garnish with olive oil and balsamic glaze.
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Rakhee Vaswani

Chef

Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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