A winter wonder: The delicious seasonal quinoa salad
Ari
Eating is not just a means to an end, it can also be a wonderful experience or a culinary adventure. If you manage to prepare the seasonal quinoa winter salad, you will end up with a delicious, healthy and tasty dish that offers a unique taste experience.
Preheat the oven to 200°C and line a baking tray with baking paper.
Place the quinoa in a sieve, rinse well under cold water and cook according to package directions. After cooking, fluff up with a fork.
Peel and dice the carrots, parsnip, parsley root and beets. Cut the beets into slightly smaller cubes so that when everything bakes together in the oven, it is ready at the same time.
Drizzle the vegetables (mix the beets separately) with olive oil in a bowl and mix well with the cumin, salt and pepper. (if you like you can add dried thyme, rosemary or oregano)
Spread the vegetables on the baking sheet (separate the beetroot a little) and roast in the oven for 25 to 30 minutes. Turn once halfway through. When the edges of the vegetables start to caramelize and the vegetables are soft but still al dente, they are done. Set aside to cool.
In the meantime, you can knock the seeds out of the pomegranate.
Peel the tangerines and cut into small pieces.
Core the apple and cut into small cubes without peeling. Mix in a few squirts of lemon juice to prevent discoloration.
Roughly chop the pistachios and lightly toast in a pan without adding fat.
Peel and finely dice the red onion.
Clean lamb's lettuce or rocket, wash carefully and spin dry.
Prepare the dressing:
For the dressing, whisk together the olive oil, ground turmeric, ground sumac, lemon juice, Dijon mustard, and agave nectar. Season with salt and pepper. Put aside.
Arranging and serving:
To serve, mix the quinoa with the roasted vegetables, fruit, and lettuce. Fold in the dressing and serve sprinkled with the roasted pistachios and chopped mint.