Description
To be honest, the name does not reflect the essence and purpose of this dish. It can be served as a salad and as a garnish, and as a separate dish. I like a hot fan of quinoa and roasted vegetables, fell in love with this recipe the long haul. Tasty, healthy, fast, easy - this recipe has a lot of advantages. Vegetables can take on your taste, but it is the combination of carrot and pumpkin I like the most. The dish is great for vegetarians and fasting.
Ingredients
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Quinoa
250 g
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Pumpkin
400 g
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Carrots
8 piece
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Almonds
100 g
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Orange juice
200 ml
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Lemon juice
2 tsp
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Turmeric
0.5 tsp
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Grape seed oil
50 ml
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Ginger
0.5 tsp
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Sunflower oil
2 Tbsp
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Seasoning
1 tsp
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Salt
Cooking
1. Quinoa pour water in the ratio 1:2, bring to boil and cook on low heat covered for about 15-20 minutes until cooked cereals.
2. Carrots rinse well with a brush. Wash pumpkin and peel. Cut carrots lengthwise into two halves, the squash into half rings. Preheat the oven to 180 degrees. Grease a baking sheet or baking dish with oil, put the vegetables, sprinkle with salt, herbs de Provence and bake in preheated oven about 20 minutes until the vegetables are soft.
3. Almonds soak 10 minutes in boiling water. Clean the almonds from the brown skins.
4. While preparing quinoa and the vegetables, prepare the filling. Mix freshly squeezed orange and lemon juice, add turmeric, grape seed oil (or any neutral), a little salt and mix thoroughly. You can add, if desired, a little grated on a fine grater ginger root (I this time is not added).
5. Spread prepared quinoa on a plate and top with the vegetables and spread out the almonds, pour dressing, a little to cool and serve.
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