Quinoa Salad with Pumpkin
for 2 portions:
cup white quinoa
cup red quinoa
g cherry tomatoes
g corn salad
tablespoons omega-3 oil
of your choice
tablespoons balsamic vinegar
Wash the quinoa and cook according
to package instructions.
the pumpkin into slices and place
on a baking sheet with parchment paper.
Preheat the oven to 180° C /350°
F. Drizzle the pumpkin with olive
oil, salt and pepper and bake for
about 25 minutes.
the remaining vegetables. Add the
mushrooms and half of the pepper in
a frying pan. Distribute the others
raw on the plate.
add the omega-3 oil with the mustard,
honey and vinegar in a jam jar and
shake well until it mixes.
the red quinoa is done, place it on
the lettuce, add the vegetables from
the pan and the pumpkin. Drizzle with
the linseed oil dressing and enjoy!
and photo: Jana Katharina Bolten
the Budwig Foundation, Germany