Quinoa is a pseudocereal grain that has gained popularity recently due to its versatility and richness in fiber, protein, and vitamins. It can be used both in savory and sweet dishes, is easy to prepare, and is also gluten-free.

Recipe below can be used as a side or a meal. It can also be eaten warm or cold. I used whatever vegetables I had on hand. You can absolutely do the same. You don’t need many vegetables but more vegetables equals more nutrition.

Ingredients:

• 100 g uncooked quinoa
• a mix of vegetables (sugar snaps, tender stem broccoli, green beans, courgette, aubergine or whatever you have in your fridge)
• 1 tablespoon of olive oil
• garlic granules
• 1 teaspoon of honey
• 1 teaspoon of mustard
• half of lemon
• a mix of dried herbs

Wash and slice the vegetables, place them on parchment paper, and sprinkle some garlic granules. Roast the vegetables in the oven for about 30 minutes at 200°C or until they become soft. In the meantime, cook the quinoa in slightly salted water.

Combine the quinoa and vegetables in a large salad bowl. Add olive oil, honey, mustard, squeeze lemon juice, and a good amount of dried herbs. Mix everything together and eat it warm or refrigerate to eat it cold later. This salad can be kept in the fridge for 2-3 days and can also be reheated.

Enjoy!