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.
Servings 4
Cook Time 25 minutes
Ingredients
- 250 gram Quinoa
- 400 gram Pumpkin
- 8 piece Carrot
- 100 gram Almonds
- 200 ml Orange juice
- 2 tsp Lemon juice
- 1/2 tsp Turmeric
- 50 ml Grape seed oil (can be replaced with odorless sunflower oil or any other neutral oil)
- 1/2 tsp Ginger
- 2 tbsp Sunflower oil
- 1 tsp Seasoning
- Salt to taste
Instructions
- 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.