Baby spinach and quinoa salad with spicy pumpkin seeds
Recipe for quinoa salad with baby spinach, carrots, spicy pumpkin seeds and honey sauce.
Ingredients
- 80 g light quinoa I used quinoa made by Bartolini
- 1 pinch salt
- 100 g carrots 2 medium carrots
- 0.5 tsp paprika
- 1 tbsp olive oil I used Bartolini brand
- 1 pinch salt and pepper
- 60 g pumpkin seeds
- 0.5 tsp or more ground chili pepper
- 0.5 tsp ground cumin seeds optional
- 0.5 tbsp honey
- 1 pinch salt
- 50 g baby spinach
- 0.5 tbsp olive oil
- 0.5 lemon only the juice
Instructions
Instructions: Baby spinach and quinoa salad with spicy pumpkin seeds
- For this recipe I used olive oil and light quinoa produced by Bartolini.
- Boil one liter of water together with a pinch of salt. Add previously rinsed quinoa and cook following the instructions on the package (10 minutes for me) then drain and let it cool down completely.
- In a small bowl mix diced carrots with 1 tablespoon of olive oil, a pinch of salt and pepper and sweet paprika powder.
- In the second bowl stir pumpkin seeds with honey, a pinch of salt, cumin powder and chili powder (I used half a teaspoon of rather spicy chili powder, you can adjust the amount according to the strength of your spice).
- Move both carrots and pumpkin seeds onto a baking tray. Separate 2 ingredients from each other and bake in a preheated static oven at 190 °C for 10 minutes. Once baked take them out of the oven and let them cool down completely. I advise you to let the seeds cool down not over the baking tray otherwise they will stick on it (as happened to me :D)
- Combine pumpkin seeds, cooked quinoa, carrots and baby spinach.
- Add half a tablespoon of olive oil and the juice of half a lemon. Mix well and serve.
Notes
10 minutes waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 2personsCalories: 222kcal
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