Colorful Vegetable Quinoa Salad with a Fruity Note
A hearty and nutrient-rich recipe with modern flavors that captures the freshness of nature. Ideal for a healthy main meal that supports the microbiome and is high in fiber.
- 20 minutes
- 4 servings
- Main course
- vegan
- vegetarian
- gluten-free
- folatreich
- microbiome-friendly
- plant-based
- vitamin-c-reich
Ingredients
- 200 g Bell pepper (diced)
- 200 g Eggplant (diced)
- 150 g Tomatoes (diced)
- 100 g Chinese cabbage (sliced)
- 100 g Apples (diced)
- 100 g Kiwi (diced)
- 50 g Dates (pitted and chopped)
- 250 g Chickpeas (cooked)
- 150 g Quinoa (uncooked, replaces rice)
- 30 g Cashews (roasted)
- 30 g Pumpkin seeds (roasted)
- 20 g Flaxseeds (ground)
- 20 g Sesame (roasted)
- 20 g Chia seeds (whole)
- 10 g Coriander (fresh, chopped)
- 2.5 g Cinnamon (ground)
- 3 g Turmeric (ground)
- 2 g Cumin (ground)
- 3 tbsp Olive oil (for frying)
- 30 g Lime juice (freshly squeezed)
Instructions
- Cook the quinoa according to the package instructions and let it cool.
- Sauté bell peppers, eggplant, and onion in olive oil in a pan until they are soft and slightly browned.
- Add the Chinese cabbage, apples, kiwis, dates, and cooked chickpeas to a large bowl.
- Add the sautéed vegetables to the bowl.
- Incorporate the cooked and cooled quinoa, cashews, pumpkin seeds, flaxseeds, sesame seeds, and chia seeds.
- Mix all ingredients well and season with lime juice, cinnamon, turmeric, and cumin.
- Garnish with fresh coriander and serve.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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