Warm Lentil and Quinoa Salad with Pumpkin and Yoghurt Sauce | IGA Recipes

Ingredients

• 1 tsp coriander seeds, toasted
• 1 tsp fennel seeds, toasted
• 1 tsp cumin seeds, toasted
• 1/2 butternut pumpkin, peeled and cut into wedges
• 2 red onions, cut into wedges
• 400 g canned lentils, rinsed
• 1/2 cup quinoa
• 1 cup water
• 1 tbsp parsley, chopped
• 1 tbsp coriander, chopped
• 1 tbsp mint, chopped
• 2 tbsp pepitas, dry roasted
• 2 tbsp almonds, dry roasted and chopped
• 1 pomegranate, peeled
• extra virgin olive oil, for cooking
• Yoghurt dressing:
• 1 cup greek yoghurt
• 2 garlic cloves, grated
• 1 tbsp lemon juice