Warm
Quinoa Salad with Pumpkin
Ingredients
for 2 portions:
- 1
cup white quinoa
- 1
cup red quinoa
- 2
red peppers
- 250
g mushrooms
- 150
g cherry tomatoes
- salt
- olive
oil
- pepper
- 1
butternut squash
- 500
g corn salad
- 4
tablespoons omega-3 oil
of your choice
- 1
teaspoon mustard
- 1
teaspoon honey
- 2
tablespoons balsamic vinegar
Preparation:
Wash the quinoa and cook according
to package instructions.
Cut
the pumpkin into slices and place
on a baking sheet with parchment paper.
Preheat the oven to 180° C /350°
F. Drizzle the pumpkin with olive
oil, salt and pepper and bake for
about 25 minutes.
Cut
the remaining vegetables. Add the
mushrooms and half of the pepper in
a frying pan. Distribute the others
raw on the plate.
Now
add the omega-3 oil with the mustard,
honey and vinegar in a jam jar and
shake well until it mixes.
Once
the red quinoa is done, place it on
the lettuce, add the vegetables from
the pan and the pumpkin. Drizzle with
the linseed oil dressing and enjoy!
Recipe
and photo: Jana Katharina Bolten
from
the Budwig Foundation, Germany
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