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Der ultimative Quinoa-Salat für ein gesundes Mittagessen mit gebackenen Blumenkohl und Karotten

Golden quinoa salad with sun dressing

Ari
A healthy, delicious salad idea! Golden quinoa salad with sun dressing is particularly easy to prepare and simply tastes heavenly.
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Prep Time 20 minutes
Cook Time 30 minutes
Course salad recipes, vegetable bowl
Cuisine South America
Servings 4 portions
Calories 390 kcal

Equipment

  • Cooking pot*
  • Sieve*
  • baking tray*
  • Whisk*

Ingredients
  

For the roasted vegetables:

For the quinoa:

  • 200 G white quinoa*
  • 400 ml water

other salad ingredients:

  • 2 spring onions
  • 1 small Bunch of coriander
  • 1 small bunch parsley
  • 1 small bunch of mint
  • 100 G Medjool Dates* or golden raisins, dried cranberries or cherries
  • 4 tbsp. pistachios* or almonds, nuts...
  • 100 G Peas TC

magic sun dressing:

Instructions
 

Oven baked vegetables:

  • Preheat your oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Peel the carrots and cut diagonally into 2 - 3 mm thick slices. Halve large carrots lengthways first.
  • Wash the cauliflower and divide into small, bite-sized florets. Cut thick stalks in a criss-cross pattern so they cook faster.
  • Place the carrots and cauliflower in a large bowl and drizzle with olive oil. Then sprinkle with cumin, turmeric, garlic powder, cayenne pepper and salt and pepper and mix well.
  • Spread vegetables out on the prepared baking sheet and bake for about 25 to 30 minutes, or until the carrots and cauliflower are soft and lightly golden. Halfway through cooking, turn the vegetables once.

While the veggies are roasting, you can cook your quinoa:

  • In a medium saucepan, add quinoa and double the amount of water and bring to a boil. Cook covered on reduced heat for 15 minutes.
  • Remove the quinoa from the heat and fluff it up with a fork. Put the lid back on and let the quinoa steam for another 5-10 minutes.

Prepare dressing:

  • Peel and finely grate the ginger.
  • In a medium bowl, whisk together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder, and salt and pepper.
  • Add 2-3 tablespoons of lukewarm water to thin the dressing a bit. It should be about the consistency of oil so that it drips easily.

Prepare remaining ingredients:

  • Boil peas in boiling water for 1-2 minutes and then cool under cold water. Drain well.
  • Please pit the dates with the stone and chop them coarsely.
  • Rinse the parsley and coriander and shake dry. Chop coarsely.
  • Lightly toast the pistachios in a pan without adding fat. Put aside.
  • Cut the spring onions into thin rings.

Arranging and serving:

  • When the quinoa is done cooking, place it in a large bowl.
  • Take the vegetables out of the oven and let them cool down a bit.
  • Add the roasted carrots and cauliflower to the quinoa along with the spring onion rings, cilantro, parsley, dates, pistachios, and peas.
  • Pour the dressing over the salad and mix gently.
  • Divide among plates or bowls and garnish with more pistachios, scallions, and freshly plucked mint.

Nutrition

Serving: 1Port.Calories: 390kcalCarbohydrates: 54gProtein: 12.5gFat: 16.3g
Keyword best summer salad, healthy salads, magic dressing, office food, quinoa recipes, Quinoa salad, sun dressing
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