Pumpkin, quinoa and pomegranate salad

Products:

For 1-2 servings
1 tsp quinoa
Half a pumpkin violin peeled and cut into cubes
1 green apple
1-2 tbsp. lemon juice
4 tbsp. pomegranate seeds
2 green onion stalks
2-3 tbsp. parsley finely chopped
2 tbsp. olive oil
2 tbsp. lemon peel - grated
salt and pepper to taste

Instructions:

The first step in making a pumpkin, quinoa and pomegranate salad is to peel and slice the pumpkin. Preheat oven to 200 degrees. Put the sliced ​​pumpkin in a pan covered with baking paper, season with salt and pepper and bake for 20-25 minutes or until the pumpkin softens without turning into a puree. Set aside to cool and then set aside 150 g.

While the pumpkin is baking, soak 1 cup of quinoa in 2 cups of hot water for about 20-25 minutes. Drain and rinse with cold water. Boil 2 cups of water and add the soaked quinoa. Cook for 12-15 minutes. Separate 200 g of the prepared quinoa.

Peel an apple, cut it into pieces and mix with a little lemon juice so that it does not darken.

To make a dressing, mix finely chopped onion, olive oil, 1 tbsp. lemon juice, lemon peel and parsley. Season with salt and pepper to taste.

Mix the separated 150 g pumpkin, grated apples, 200 g quinoa, pomegranate seeds and dressing, leaving a few pieces of pumpkin and pomegranate seeds for decoration.

Enjoy your meal!

The recipe is very suitable when you have quinoa and vegetables of your choice in your diet.

Source: https://www.topforma.bg/recipes/%D1%81%D0%B0%D0%BB%D0%B0%D1%82%D0%B0-%D1%81-%D1%82%D0 % B8% D0% BA% D0% B2% D0% B0-% D0% BA% D0% B8% D0% BD% D0% BE% D0% B0-% D0% B8-% D0% BD% D0% B0% D1% 80 /