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🥗 Vegan Quinoa Vegetable Salad

424 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 4 tbsp olive oil (40 ml)
• 2 red onions
• 2 red bell peppers
• 1 zucchini
• 250 g pumpkin flesh (e.g. musk or butternut squash)
• 250 g cauliflower florets
• salt
• pepper
• 200 g quinoa
• 2 tbsp lemon juice
• 50 g sliced almond kernels
• 50 g pomegranate seeds

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Mix the chopped garlic with two tablespoons of olive oil.
3. 3. Peel the onions and cut them in half.
4. 4. Cut the halved onions into thin strips.
5. 5. Halve the bell peppers and remove the inside with the seeds.
6. 6. Rinse the deseeded bell peppers under running water.
7. 7. Cut the washed bell peppers into small cubes.
8. 8. Trim the zucchini and wash it thoroughly.
9. 9. Cut the zucchini into small pieces.
10. 10. Wash the pumpkin and cut it into cubes.
11. 11. Wash the cauliflower florets.
12. 12. Place the prepared vegetables together with the garlic-oil mixture on a baking sheet.
13. 13. Mix everything well so that the oil coats the vegetables evenly.
14. 14. Season the vegetables with salt and black pepper to taste.
15. 15. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
16. 16. Bake the vegetables in the preheated oven for 25 minutes.
17. 17. Rinse the quinoa grains under cold water.
18. 18. Cook the quinoa in 2.5 times the amount of salted water.
19. 19. Let the quinoa cook al dente for about 15 minutes.
20. 20. Let the cooked quinoa cool down completely.
21. 21. Mix the cooled vegetables with the cooled quinoa.
22. 22. Add the remaining oil and lemon juice.
23. 23. Finally, adjust the seasoning of the salad with salt and pepper.
24. 24. Plate the salad.
25. 25. Sprinkle the finished salad with almonds and pomegranate seeds.

Nutrition per serving

• kcal: 424
• Protein: 14 g · Fett/Fat: 20 g · Carbs: 45 g