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Salad with quinoa

Servings: 3
Cook Time: 30 minutes
Salad with quinoa

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

     

    1. Cut the vegetables into coarse strips, divide the broccoli into florets, wash the chickpeas, drain them and put everything on a baking tray.
    2. Finely chop the garlic, sprinkle with salt and pepper over the vegetables. Cook in the oven at 200 °C for 25 minutes.
    3. Cook quinoa according to package instructions. Roast pine nuts in a pan.
    4. Mix the ingredients for the dressing.
    5. 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.