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Ingredients:
-
80gquinoa
-
100gblackberry
-
100gbell pepper
-
100gzucchini
-
15mlolive oil
-
15mllemon juice
-
20galmond
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Instructions:
- Preheat the oven to 200°C.
- Rinse the quinoa under cold water and cook according to package instructions.
- Slice the bell pepper and zucchini into bite-sized pieces.
- Toss the vegetables with half of the olive oil and a pinch of salt.
- Spread the vegetables on a baking sheet and roast for about 20 minutes until tender.
- In a large bowl, combine cooked quinoa, roasted vegetables, blackberries, and almonds.
- Drizzle with remaining olive oil and lemon juice.
- Toss gently to combine and serve.
| Nutrition | Per Serving 429 g | Per 100g |
|---|---|---|
| Energy | 623.8 kcal | 146 kcal |
| Protein | 19.2 g | 4.5 g |
| Fibre | 16.6 g | 3.9 g |
| Salt | 0 g | 0.0 g |
| Sugar | 12.9 g | 3.0 g |
| Carbohydrates | 75.4 g | 17.6 g |
| Fat | 29.5 g | 6.9 g |
| Environmental | Per Serving 429 g | Per 100g |
|---|---|---|
| CO2 | 1.4 kg | 0.3 kg |
| Water | 3.5 l | 0.8 l |
-
80gquinoa
-
100gblackberry
-
100gbell pepper
-
100gzucchini
-
15mlolive oil
-
15mllemon juice
-
20galmond
Preheat the oven to 200°C.
Rinse the quinoa under cold water and cook according to package instructions.
Slice the bell pepper and zucchini into bite-sized pieces.
Toss the vegetables with half of the olive oil and a pinch of salt.
Spread the vegetables on a baking sheet and roast for about 20 minutes until tender.
In a large bowl, combine cooked quinoa, roasted vegetables, blackberries, and almonds.
Drizzle with remaining olive oil and lemon juice.
Toss gently to combine and serve.