Quinoa and roasted vegetable salad
Discover this delicious quinoa and roasted vegetable salad – ready in just 20 minutes! Quinoa is an excellent source of plant-based protein and fiber, supporting healthy digestion and providing energy throughout the day. Combined with colorful vegetables and a light dressing, it creates a nutritious and balanced dish. Perfect for those conscious of their health and figure. Simple, quick, and packed with nutrients.
Number of servings
2
Preparation time
20 min
Print recipe
INGREDIENTS
- 100 gr Quinoa Mixed QF Quality Food
- 1 teaspoon Chili Con Carne Casa del Sur spices
- 2 tsp House of Asia Light Soy Sauce
- 1 carrot, sliced
- 1 parsley, sliced
- 1/2 celery cut into small pieces
- 1/2 sweet potato cut into smaller pieces
- 1/2 red pepper cut into strips
- 1/2 yellow pepper cut into strips
- 100 g baby spinach
- 1-2 cloves of garlic
- 1 teaspoon of honey
- Olive oil
SOS:
- 1 teaspoon Dijon Maille Honey Mustard
- 3 tablespoons House of Asia Lime Juice
- 1 teaspoon of honey
- 80 ml olive oil
A METHOD OF PREPARING
- Cook the quinoa according to the instructions on the package.
- Marinate the chopped vegetables in garlic, spices, honey, soy sauce, and a little olive oil. Transfer to an ovenproof dish, add 20 ml of water, and wrap in aluminum foil. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 15-20 minutes.
- Prepare the sauce by mixing all the ingredients together.
- Pour the spinach into a bowl. Add the cooked, cooled quinoa, roasted vegetables, and toss with the sauce.
