Quinoa Salad With Baked Sweet Potatoes and Zucchini
A delicious and very healthy lunch or dinner. Try it out!
Recipe Equipment
Ingredients
- 9.2 oz. zucchini 260 g
- 7 oz. sweet potatoes 200 g
- 1 1/3 cup quinoa cooked (240 g)
- 0.7 oz. walnuts 20 g
- 2 handful basil
- 4 scallions
- 2 tsp. ponzu sauce
- 2 tsp. agave syrup
- 4 tbsp. water
- 2 tbsp. apple vinegar
Spices
- chili powder
- salt
- pepper
Instructions
- Preheat the oven on 400 °F (200 °C)
- Wash and dice sweet potato and zucchini
- Put the vegetables on a baking tray covered with baking paper and season with salt, pepper and chili
- Bake in the oven for 20 minutes
- Cook quinoa according to package instructions
- Coarsely chop the walnuts and roast them in a pan until golden brown
- For the dressing, cut spring onions into rings, wash basil, dry briefly and chop coarsely
- Puree the spring onion, basil, 4 tbsp. water, 2 tbsp. cider vinegar, 2 tsp. agave syrup and 2 tsp. ponzu in a blender or blend it with a hand blender
- Mix the quinoa and baked vegetables with the walnuts and dressing