Snack in a box: salad with roasted pumpkin and quinoa + apple

Last Updated on August 5, 2024

Another of the original recipes for healthy snacks for children and adults. Recipe from the electronic and printed cookbook “Recipes from the Big Snack Book”, where you will find 190 recipes for a great snack for school and work.

Ingredients:

Rule for 4 servings: 350 g hokkaido pumpkin 60 g 15 g of pumpkin seeds 2 handfuls (60 g) rucola (or borage) 165 ml water or broth 40 ml olive oil 1 tbsp (2 g) petrel 2 tsp (10 ml) apple cider vinegar 2 tsp (10 g) tahini 1/2 tsp (4 g) honey 1 tsp (1 g) peppers – ideally smoked 1 tsp (1 g) pepper 1 pinch (3 g) salt Add the following to each serving: 1 pk sliced apple

Procedure:

Start by cooking the quinoa. First rinse it in hot water (it won’t be bitter) and let it cook in double the water for about 15-20 minutes. While the quinoa is cooking, you can also prepare the roasted pumpkin. In 2 tablespoons of olive oil, roast the diced pumpkin over medium heat. It should be golden.

Place the roasted pumpkin in a bowl with the sautéed quinoa. Add the torn arugula, or if it is too strong for you, you can substitute it with arugula. The chopped parsley and pumpkin seeds are delicious and add a touch of pizzazz to the dish.

To make the salad complete, you need to prepare the dressing. Mix the olive oil with a pinch of paprika (smoked is best), 3 teaspoons of apple cider vinegar, 3 teaspoons of tahini (sesame paste), 1 teaspoon of honey, a pinch of salt and pepper to taste.

Toss the salad with the dressing, add an apple to the box and you’re done.

Recommendation:

Recipe for article: 10 tips to start eating better this year

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Source.