Quinoa Salad with Roasted Pumpkin and Mint Pea Pesto — Meal
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Macros (per serving)

Fat

31%

(24 g)

Protein

12%

(22 g)

Carbs

57%

(94 g)

82 g Net,

13 g Fiber

681 Calories (per serving)

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Salads

Quinoa Salad with Roasted Pumpkin and Mint Pea Pesto

Do you often feel like a real comfort food meal with all the trimmings at night? This quinoa salad with roasted pumpkin and mint pea pesto is incredibly rich in flavor and packed with vitamins, minerals, fiber and protein. I usually prepare a double portion, so there is enough for several days. Perfect as a quick lunch or dinner!

Ingredients

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roasted pumpkin

Pumpkin

1 piece

Olive oil (extra vierge)

to taste

Celtic sea salt

to taste

Quinoa Salad with Mint Pea Pesto

Peas

210 g

Fresh spearmint

1 hand

Pine nuts

4 Tbsp

Olive oil (extra vierge)

3 Tbsp

Yeast flakes

1 12 Tbsp

Lime juice

1 Tbsp

Celtic sea salt

12 tsp

Black pepper

12 tsp

Quinoa (cooked)

400 g

Romain lettuce

4 hands

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

15 min

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Details

Allergens

Fruit, Legumes, Citrus, Seeds

Diet

Vegetarian, Vegan

Course

Lunch

Cooking equipment

Food processor, Oven, Dunschiller

Contributor

Julie van den Kerchove

Julie van den Kerchove

87 Recipes

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