Warming Winter Salad With Quinoa, Roasted Vegetables and Avocado

I assume – dear reader – you feel the same way after all the holiday celebrations: not only that you ate a lot in the last 2 weeks, but lots of sugary, greasy or meaty things. (Not to mention the drinks…) I feel that my body needs healthier food, because I even have cravings for lighter, vegetarian meals. But still want something substantial and tasty for the family dinner table. So here’s another yummy winter salad, warm, full of protein, hearty, fulfilling and healthy. Quinoa is loaded with fiber, potassium, magnesium and iron. Avocado is a great source of protein too. Takes about 45 minutes to prepare it and will serve about 4 adults. (Mind you, you can even try it with your toddler, Bobcat loved it, as he likes quinoa, garlic and potato.)

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Ingredients:

200g quinoa

200g round beans trimmed and chopped into 2–3 cm pieces

400g potatoes (Salad, Charlotte or I used La Ratte) chopped into 2-3 cm diameter pieces

1 large ripe avocado sliced

5-6 garlic cloves unpeeled

4-5 salad onions chopped

3 generous handful of chopped kale

20g sesame seed roasted

50g pumpkin seed roasted

200ml water

2 tbsp olive oil

salt and pepper

For the dressing:

2 tbsp olive oil

2 tbsp white wine vinegar

1 heaped teaspoon wholegrain mustard

salt and pepper to taste

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Directions:

Heat the oven to 200C, lay out a greaseproof baking sheet into a baking tray. In a bowl, mix the beans, the potato and the garlic cloves with olive oil, one tsp of salt and some freshly grounded pepper and spread them evenly on the baking tray. Roast them for about 15 minutes, give a little stir (potatoes will stick a little) and back for another 10-15 minutes. They are ready, when the potatoes are getting golden brown and completely soft when you test them with a fork. Whilst they are roasting, cook the quinoa in about 200ml water, on low heat. They are ready when the water is absorbed, they are fluffy, tender and their little “tails” are came out (about 15 minutes cooking). Toast the seeds in a small pan on very low heat until they are golden brown. Grab a big mixing bowl and put the kale, the quinoa, the seeds and the salad onions into it and lastly the veggies when they are ready. In a cup, mix the dressing ingredients. Peel the garlic (they should be very soft) and mash them with a fork. Add the paste to the dressing and mix everything well in the bowl. Serve it with a 3-4 slices of avocado topping each portion.

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