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Ingredients

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Quinoa Salad with Roasted Vegetables

250 g quinoa
500 ml vegetable broth
1 red onion, roughly sliced
2 garlic cloves, finely chopped
Vegetables of choice (e.g. eggplant, bell pepper, carrots, or potato slices)
2 handfuls of cherry tomatoes
1 handful of fresh herbs (e.g. parsley or cilantro)
Sea salt and black pepper to taste
1 handful of fresh basil
3 Tablespoon(s) lemon juice

Preparation

  • Preparation time: 15 min
  • Cooking time: 25 min
  • Total time: 40 min

Quinoa Salad with Roasted Vegetables

1.

Cook the quinoa according to package instructions with the vegetable broth. Meanwhile, roast the onions and garlic in a pan without fat. Add the prepared vegetables (e.g. eggplant, bell pepper, carrots, or potato slices) and sauté until roasted flavors develop. Season with salt and pepper. Just before serving, add the cherry tomatoes and toss everything in the pan. Mix the cooked quinoa with the roasted vegetables, stir in the lemon juice, and garnish with fresh basil.

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