Salad with quinoa
Servings: 3
Cook Time: 30 minutes
Ingredients
- 14 oz / 400 g carrots
- 17.5 oz / 500 g red cabbage
- 1 broccoli
- 1 small can of chickpeas
- 1.75 oz / 50 g pine nuts
- 3.5 oz / 100 g quinoa
- 2 red peppers
- 2 cloves garlic
- Salt
- Pepper
- 3 red onions
For the dressing
- 3 tbsp olive oil
- 1 tbsp mustard
- 1 tbsp agave syrup
- 1 lemon
- Salt
- Pepper
Directions
-
Cut the vegetables into coarse strips, divide the broccoli into florets, wash the chickpeas, drain them and put everything on a baking tray.
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Finely chop the garlic, sprinkle with salt and pepper over the vegetables. Cook in the oven at 200 °C for 25 minutes.
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Cook quinoa according to package instructions. Roast pine nuts in a pan.
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Mix the ingredients for the dressing.
-
Take the vegetables out of the oven, spread the quinoa, dressing and pine nuts on top and enjoy warm.
Recipe Details
This vibrant vegetable and quinoa dish is a great choice for meal prep bowls, offering a nutritious and flavorful option that’s perfect for enjoying throughout the week. Packed with vitamins, fiber, and plant-based protein from the chickpeas and quinoa, this dish supports a balanced diet.
You can easily customize the recipe by substituting the red cabbage with kale, or swapping quinoa with bulgur or couscous for a different texture. The roasted vegetables paired with a tangy dressing make this dish both wholesome and delicious, making it ideal for those looking for vegetarian meal prep ideas.
