Warm Salad with Quinoa and baked Vegetables Recipe
To be honest, the name does not quite reflect the essence and purpose of this dish. It can be served as a salad, as a side dish, and as an independent dish. I, as an ardent fan of movies and baked vegetables, fell in love with this recipe seriously and for a long time. Delicious, healthy, fast, easy-this dish has a lot of advantages. Vegetables can be taken to your taste, but it was the combination of carrots and pumpkins that I liked the most. The dish is great for vegetarians and fasters.
Fill the quinoa with water in a ratio of 1:2, bring to a boil and cook over low heat under the lid for about 15-20 minutes until the cereals are ready.
Wash the carrots well with a brush. Wash the pumpkin and peel it. Cut the carrot lengthwise into two halves, and the pumpkin into half rings. Preheat the oven to 180 degrees. Grease a baking sheet or baking dish with oil, lay out the vegetables, sprinkle with salt, Provencal herbs and bake in a preheated oven for about 20 minutes until the vegetables are soft.
Soak the almonds in boiling water for 10 minutes. Peel the almonds from the brown skin.
While the quinoa and vegetables are cooking, prepare the dressing. Mix the freshly squeezed orange and lemon juices, add turmeric, grape seed oil (or any neutral), add a little salt and mix thoroughly. You can add, if desired, a little grated ginger root on a fine grater (I did not add this time).
Put the finished quinoa on a plate, spread the vegetables and almonds on top, pour the dressing, cool slightly and serve.
Serve the dish better warm, after warming up it loses its charm.