This revamped tabbouleh combines fresh, nutritious ingredients with a variety of colors and textures. Lentils and Brillante Quinoa forms a satisfying base and is super easy to prepare, perfect for quick meals without sacrificing health. The roasted pumpkin is … pomegranate and spinach they provide sweetnessThe result is a bright and fresh product that is full of energy.
Tips for this recipe
In a large bowl, combine cooked lentils, quinoa, and roasted pumpkin.
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bright quinoa cup
2 -
cooked lentils
200g -
pumpkin
250g -
cup of fresh spinach leaves
1 -
Pomegranate (grains)
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chopped fresh parsley
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extra virgin olive oil
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Juice of 1/2 lemon
1/2 -
1 teaspoon ground cumin
1 -
salt and pepper
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A few fresh mint or spearmint leaves
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Here’s how to make this recipe:
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1
Preheat the oven to 200℃.
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2
Place the pumpkin cubes on a tray and sprinkle with oil, salt, and pepper. Roast for 20-25 minutes until tender and golden brown, then let cool for a few minutes.
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3
Heat a Brillante quinoa cup in the microwave for 1 minute.
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4
In a large bowl, combine cooked lentils, quinoa, and roasted pumpkin.
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5
Add chopped fresh spinach, pomegranate seeds, parsley, and mint.
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6
In a small bowl, combine olive oil, lemon juice, cumin, salt, and pepper.
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7
Pour the dressing over the salad and toss gently.
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8
Chill in the refrigerator for 15 to 20 minutes to allow the flavors to meld.
Try making this recipe and share it on social networks with the hashtag #BrilliantRecipe.
For more recipes like this, check out Gurmé’s weekly menu.
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