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Recipes
Quinoa salad with roasted chickpeas and beetroot
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Quinoa salad with roasted chickpeas and beetroot
Soy free
Nut free
Peanut free
Gluten free
Wheat free
Vegan
Protein rich
Making a vegan salad is super simple. Make sure you include many different types of flavours and structures in your recipe, then you are always in the right place. This quinoa salad is super tasty and nutritious.
Lunch
Salad
1 large bowl
40 minutes preparation
Share:
This is what you need
For the base:
White quinoa
50 g
Arugula
25 g
Avocado
1/2
Red onion
1/2 small
Cooked beetroot
1
Gherkins sweet & sour
2
Pumpkin seeds
4 tbsp
Balsamico cream
to taste
Chickpeas (in a jar)
200 g
Genmai miso
1 tsp
Roasted sesame oil
1 tbsp
Sunflower seed butter
1 heaped tsp
Kitchenware
Oven
This is how you make it
Preheat the oven to 220 ° C.
Cook the quinoa for approx. 15 minutes, following the instructions on the packaging.
Mix the chickpea ingredients and roast them in the oven for about 10 minutes.
Chop the red onion. Cut the beetroot and pickles into slices. Cut the avocado into cubes.
Roast the pumpkin seeds in a dry frying pan until golden brown.
Remove the chickpeas from the oven. Drain the quinoa.
Mix all ingredients and enjoy!
Tip(s)
Don't have an oven? Add the chickpeas directly from the jar.
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Genmai Miso Unpasteurised
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Roasted Sesame Oil
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