High-Protein Bean and Quinoa Salad with Roasted Vegetables
A substantial salad bowl featuring fluffy quinoa, protein-packed chickpeas and kidney beans, and sweet roasted seasonal pumpkin and beetroot, all tossed in a creamy tahini dressing.
Ingredients
- Quinoa53 g
- Garlic3 g
- Olive Oil9 ml
- Salt1 g
- Pepper0.5 g
- Lemon Juice20 ml
- Vegetable Broth106 ml
- Pumpkin134 g
- Beetroot89 g
- Chickpeas356 g
- Kidney Beans226 g
- Smoked Paprika3 g
- Cumin2 g
- Tahini18 g
- Water20 ml
- Pumpkin Seeds9 g
- Sunflower Seeds9 g
Instructions
- 1Step 1
Preheat oven to 200°C (fan assisted 180°C).
- 2Step 2
Peel and chop the pumpkin/squash and beetroot into bite-sized cubes (10 minutes).
- 3Step 3
Toss the chopped vegetables with olive oil, smoked paprika, cumin, salt, and pepper on a baking tray.
- 4Step 4
Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through (25 minutes).
- 5Step 5
Rinse the quinoa under cold water (1 minute).
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