15 minsLunch

Crunchy quinoa and red bean salad with pumpkin seeds

Makes: four servings
Makes: four servings


  • 2 lemons
  • 2 tbsp apple cider vinegar
  • ⅓ cup olive oil
  • ¾ tsp red pepper flakes
  • 2 tsp minced garlic
  • 4 green onions
  • 1 cup shredded carrot
  • ¼ cup pumpkin seeds
  • 2 cups kidney beans
  • 2 cups pre-cooked quinoa


  1. To prepare dressing, whisk together 4 tbsp lemon juice, apple cider vinegar, olive oil, red pepper flakes, garlic and salt and pepper to taste.

  2. Trim and coarsely chop green onion. Add to a salad bowl along with carrot and pumpkin seeds.

  3. Drain kidney beans. Add to the bowl, along with pre-cooked quinoa. Add dressing and toss to coat.