quinoa with veggies and pesto

preparation time: 25 minutes
ingredients (for two servings):
  • 300 gram pumpkin, washed and cubed
  • 2 beetroots, peeled and sliced
  • 1 red onion, peeled and sliced
  • 3 tbs rape oil
  • 50 gram ground almonds
  • handful fresh basil, washed
  • pinch of salt, pepper, chili
  • 150 gram quinoa
topping:
  • 1 tbs olive oil
  • 2 tbs lemon juice
  • pinch of salt
preparation:
  1. Blend rape oil, almonds and basil with salt, pepper and chili.
  2. Mix pumpkin, beetroot and onion slices with the pesto, spread out on a baking pan and bake in the oven at 200 degrees for 15 to 20 minutes.
  3. Cook quinoa in a pot with 300 ml boiling water at low heat for 10 minutes.
  4. Spread out veggies and quinoa on two plates and top both with a dressing made of olive oil, lemon juice and salt. 
health benefits:

  • healthy fats thanks to almonds, olive oil, rape oil
  • iron, vitamins, calcium and beta carotene thanks to beetroot, pumpkin and basil
  • plant-based proteins and complex carbohydrates thanks to quinoa
  • vitamin C (which supports iron admission) thanks to lemon juice
As you can see, this meal is rich in many healthy nutrients! Healthy cooking can be so simple and delicious! That’s what I’d like to show you with my recipes! 🙂 I hope you’ll enjoy this one! 
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