Description
This wholesome and vibrant salad combines fluffy quinoa, protein-rich lentils, riced cauliflower, and fresh veggies, topped with lemony pumpkinseed pesto and tangy pickled radishes. Perfect for meal prep, plant-based meals, or a hearty lunch that doesn’t weigh you down.
Ingredients
– 1 cup quinoa (rinsed)
– ½ cup French lentils (rinsed)
– 1 lb cauliflower (processed into rice)
– 1 medium zucchini (grated)
– 1 cup Medjool dates (chopped)
– 3 purple scallions (sliced)
– 3 handfuls arugula
– Juice of 1–2 lemons
– Salt and pepper to taste
Pumpkinseed Pesto:
– ⅓ cup pumpkin seeds
– 2 garlic cloves
– Juice + zest of 1 lemon
– ¼ cup Parmigiano Reggiano or nutritional yeast
– 1 cup arugula
– ¼–⅓ cup olive oil
– Salt and pepper
Quick-Pickled Radishes:
– 1 small bunch radishes (sliced)
– 1 fennel stalk + fronds (sliced)
– 1 Tbsp mustard seeds
– ½ tsp coriander seeds
– ½ cup apple cider vinegar
– ½ cup water
– 1 Tbsp maple syrup
– Salt and pepper
Instructions
-
Cook quinoa in 2 cups water for 15 minutes; fluff and cool.
-
Simmer lentils in water for 20–25 minutes; drain and cool.
-
Pickle radishes and fennel by simmering vinegar, water, syrup, and spices; pour over veggies, cool, and refrigerate.
-
Make pesto: pulse pumpkin seeds, garlic, lemon, arugula, cheese, olive oil, salt, and pepper in food processor.
-
Process cauliflower into rice texture. Grate zucchini.
-
Combine cooled grains, cauliflower, zucchini, dates, scallions, and arugula. Toss with lemon juice, salt, and pepper.
-
Serve with pesto and pickled veggies. Optional: drizzle with olive oil.
Notes
– For vegan version, use nutritional yeast in pesto.
– Store components separately for longer freshness.
– Add grilled chicken or tofu for extra protein.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling, Pickling, Food Processor
- Cuisine: Mediterranean-Inspired