This quinoa salad garnished with vegetables and crunchy candied squash is a nice alternative if you want to prepare a colorful vegetarian recipe full of vitamins. The candied squash gives a nice sweet taste.
At first glance, it may seem a little complicated to you with the candied squash with maple syrup and sweet spices, but, believe me, it’s very simple!
Sweet and sour quinoa salad
Difficulty: Easy4
servings20
minutes45
minutesIngredients
- For the roasted squash
1/2 medium squash
6 table spoons apple syrup
6 table spoons olive oil
1/2 coffee spoon of cumin powder
1/2 coffee spoon of ginger powder
1/2 coffee spoon of sea salt
- For the rest of the salad
200 gr of quinoa
1 avocado
1 handfull green peas (frozen or fresh)
1 handfull red cabbage
1/2 handfull of almond
1/2 handfull of dry raisin
few leaves of mint and coriander
1 lime juice
4 table spoons of olive oil
Directions
- Roast the squash
- Preheat oven to 180°C.
- Peal the squash with a peeler and remove the seeds. Cut in thin slices or cubes as you prefer.
- Mix with maple syrup, olive oil, cumin, ginger & sea salt.
- Put in oven and roast for about 30 to 45 minutes or until they golden and are tender. Do not hesitate to mix during the cooking.
- Cook the quinoa
- Put the quinoa in water and 1 l of water and 1/2 coffee spoon of salt. Bring to a simmer, then cover and cook over low heat until tender, about 15 minutes.
- Remove from heat and drain. Fluff with a fork and let cool down.
- Prepare the other veggies
- Cut avocado and red cabbage in small pieces.
- Mise en place
- Place nicely all the ingredients in a plate. Then add the lemon juice and olive oil on the top. Season to taste with salt, pepper and more lemon juice/olive oil if necessary !
- Bon appétit!!
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