Quinoa Salad

A healthy, nutritious, and incredibly tasty salad made with quinoa, green hummus, roasted vegetables, and toasted seeds.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 cup Quinoa

  • 0.5 piece Pumpkin, raw

  • 1 handful Green beans, fresh

  • 1 piece Bell pepper, red, fresh

  • 1 piece Onion, raw

  • pieces Salt, table

  • 1 teaspoon Spices, turmeric, ground

  • 4 spoon Oil, olive

Tamari semenke

  • 2 cups Seeds, pumpkin

  • 2 spoons Soy sauce, tamari

Zeleni humus

  • pieces Chickpea, cooked

  • 4 teaspoon Sesame butter, tahini

  • 2 pod Garlic, fresh

  • 1 teaspoon Salt, table

  • 8 spoon Oil, olive

  • 3 spoons Juice, lemon

  • 1 handful Spinach, raw

Steps

  1. Green Hummus: Drain the chickpeas in a colander, rinse under running water, and drain well. Place them in a food processor along with the other ingredients and blend until smooth.

  2. Quinoa and Vegetables: Cook the quinoa in two cups of salted water until tender. Clean, wash, and cut the vegetables into smaller pieces. Season the chopped vegetables with salt, pepper, and turmeric, drizzle with olive oil, and mix well with your hands. Transfer the seasoned vegetables to a baking dish and roast in an oven preheated to 200 degrees Celsius for 15 to 20 minutes.

  3. Tamari Seeds: Toast the seeds in a hot pan without oil. When they start to pop, quickly drizzle them with tamari, mix well, and remove from heat.

  4. Assembling the Salad: First, serve a little green hummus on the plates. Mix the cooked quinoa with the roasted vegetables. Place the mixture on top of the green hummus and garnish with the seeds and fresh herbs. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 225.12 kcal
  • Fat: 15.45 g
    • Saturated Fat: 2.19 g
  • Carbohydrates: 13.92 g
    • Sugars: 2.14 g
  • Protein: 8.93 g
  • Fiber: 3.81 g