My Quinoa and Antipasti Salad – Revisited

15 Oct

Following my previous quinoa salad recipe, which was quickly devoured (ok, especially by me), I’ve decided to make it again but with a different twist.

Now with pumpkins, sweet potatoes, basil, greens and Parmesan, it tastes completely different (in a different, good way.)

We ate this salad with salmon, but I think it could also make a great vegetarian meal by itself

Ingredients:

– 1 cup quinoa

– 2 cups water

– 1 large sweet potato

– About 500 gr pumpkin

– A generous bunch of chopped fresh basil leaves

– A generous bunch of micro green leaves, or other baby leaves

– Grated Parmesan cheese

– Salt and pepper

– Olive oil

– Lemon squeeze

– Rosemary and sage

Preparations:

Peel the pumpkin and sweet potato and slice into thin slices (about 1 cm thick).

– Put the slices in a baking dish, pour some olive-oil on them and give them a nice rub to cover them in olive-oil from both sides.

– Add some rosemary and sage leaves and sprinkle with coarse sea-salt and grounded black pepper.

– Put in the oven for about 30 minutes, 200 deg. Celsius, on grill.

– After 15 min. of cooking, flip the sweet potato and pumpkin slices upside down and continue cooking. If you see they’re getting too dry, you may add some more olive-oil.

– Meanwhile, cook the quinoa in water and let it cool for a while.

– Chop a nice bunch of fresh basil leaves and add to the quinoa, add some micro greens, or other greens, such as arugula or baby leaves.

– Season the quinoa salad with lemon squeeze, olive oil and salt and pepper to taste.

– Add grated Parmesan cheese to the quinoa.

– When the antipasti are out of the oven, let them cool for a little while,

– Then arrange them nicely on a plate and top with the prepared quinoa salad.

-Nom nom nom.

Pandas like quinoa too.

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