Exclusive Kale, Quinoa, and Pumpkin Salad

Name: Exclusive Kale, Quinoa, and Pumpkin Salad
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 2 pieces Kale; a pinch quinoa; 1 piece Baby Pumpkin; 1 piece Egg; as desired corn kernels; a pinch Purple cabbage; as desired Shrimp; a pinch Bell pepper; a pinch Salt; to taste Black pepper; a pinch Olive oil; to taste Sesame Salad Dressing

A hearty grain bowl with quinoa, roasted pumpkin, kale, shrimp and egg, built for a nutritionally balanced lunch that still looks beautiful.

10 minNewEasy Cold Dishes Mix Original

Instructions

1
Prepare the ingredients: kale, baby pumpkin, corn kernels, shrimp, eggs, purple cabbage, bell peppers, quinoa.
2
Rinse the quinoa and soak it for an hour.
3
Boil in water and cook for 15 minutes.
4
Wash the pumpkin, remove the seeds and pulp, and cut it into small pieces.
5
Add salt, crushed black pepper, a little olive oil, and flour, and mix well.
6
Lay flat on a baking tray and bake at 230°C for 20 minutes.
7
The shrimp is also marinated with salt, black pepper, and olive oil for ten minutes.
8
Slowly cook over low heat in a frying pan.
9
Wash the kale, tear the leaves into small pieces, and discard the stems.
10
Combine the cooked quinoa, eggs, sautéed shrimp, roasted pumpkin, and kale together, add red cabbage and bell peppers, corn kernels, eggs, and drizzle with salad dressing, then mix evenly. I used roasted sesame dressing.
11
Done.