25 g Quinoa
100 g Pumpkin
150 g Zucchini
50 g Avocado
40 g Onion
15 g Fresh herbs(parsley. dill, arugula, basil)
5 g Butter(or coconut oil)
1 tsp Olive oil
Cinnamontaste
Sea Salttaste
Peppertaste
Lemon juicetaste
1
Quinoa soak for 30 Minutes. Pour water in a ratio of 1: 2. Cook until cooked in salted water.
2
Coarsely chop the pumpkin and zucchini. Peel the onion, do not need to chop. Grease with ghee, salt, pepper and cinnamon. Bake in a preheated oven to 200 ° C until golden brown for about 15 - 20 Minutes
.
3
Dice slightly cooled vegetables, mix with quinoa, herbs, avocado. Sprinkle with lemon juice, salt if necessary. Season with olive oil.
CategoryMain Cource, SaladsCuisineMediterraneanCooking MethodBaking, BoilingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
25 g Quinoa
100 g Pumpkin
150 g Zucchini
50 g Avocado
40 g Onion
15 g Fresh herbs(parsley. dill, arugula, basil)
5 g Butter(or coconut oil)
1 tsp Olive oil
Cinnamontaste
Sea Salttaste
Peppertaste
Lemon juicetaste