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🍽️ Colorful Quinoa Salad with Beetroot Hummus and Roasted Vegetables

757 kcal · 30 min · 4 servings

Ingredients

• 100 g Quinoa
• 100 g Sweet Potatoes
• 400 g Chickpeas (drained weight; can)
• 15 g Tahini (1 tbsp; sesame paste)
• 1 Lemon (juice)
• 1 Beetroot (pre-cooked; vacuum-packed)
• 10 g Mint (0.5 bunch)
• 10 g Parsley (0.5 bunch)
• 100 g Kale
• 15 g Pumpkin Seeds (1 tbsp)
• 2 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar
• Salt
• Pepper
• 2 stalks Celery
• 1 Carrot
• 0.25 Cucumber

Instructions

1. 1. Rinse the quinoa under cold water and let it drain well.
2. 2. Place the quinoa in a pot with 180 milliliters of boiling water.
3. 3. Cook the quinoa over medium heat for about 10 minutes.
4. 4. Remove the pot from the heat and let the quinoa swell for 5 to 10 minutes.
5. 5. Let the quinoa cool down completely.
6. 6. Peel the sweet potato and wash it thoroughly.
7. 7. Cut the sweet potato into bite-sized pieces.
8. 8. Place the sweet potato pieces on a baking sheet lined with baking paper.
9. 9. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
10. 10. Bake the sweet potatoes in the oven for 25 to 30 minutes.
11. 11. Rinse the chickpeas and let them drain.
12. 12. Place the chickpeas, tahini, 50 milliliters of water, lemon juice, and beetroot into a high-powered blender.
13. 13. Blend the ingredients until you have a creamy mixture.
14. 14. Season the hummus with salt and pepper to taste.
15. 15. Wash the mint and the parsley.
16. 16. Shake the herbs dry.
17. 17. Finely chop the mint and the parsley.
18. 18. Clean the kale and wash it.
19. 19. Cut the green leafy part away from the tough stems.
20. 20. Chop the kale greens into small pieces.
21. 21. Whisk olive oil, apple cider vinegar, salt, and pepper together in a small bowl to make the dressing.
22. 22. Mix the cooled quinoa with the chopped herbs and the kale.
23. 23. Pour the dressing over the quinoa mixture and mix everything well.
24. 24. Transfer the salad into a large bowl.
25. 25. Place the roasted sweet potatoes on top of the salad.
26. 26. Sprinkle pumpkin seeds over the salad.
27. 27. Clean and wash the remaining vegetables.
28. 28. Cut the vegetables into long sticks.
29. 29. Serve the salad together with the hummus and the vegetable sticks.
30. 30. Alternatively, you can pack everything into a food storage container.

Nutrition per serving

• kcal: 757
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 95 g