Blog Meal Plan Salad with Quinoa, Baked Vegetables, and Hummus Salad with Quinoa, Baked Vegetables, and Hummus

Salad with Quinoa, Baked Vegetables, and Hummus

35 min Vegan (Plant diet) Lunch Dairy freeGluten freeLactose free
607
Calories
21.1g
Protein
24.6g
Fat
75.2g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Quinoa - 90 g (0.5 cup)
  • Zucchini - 100 g
  • Lemon juice - 5 ml (1 tsp)
  • Onion - 40 g (0.5 whole)
  • Coconut oil - 5 ml (1 tsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Cinnamon - 0.3 g (1 pinch)
  • Avocado - 30 g
  • Hummus - 50 g (3 tbsp)
  • Pumpkin - 100 g
  • Fresh greens - 15 g (0.5 cup)

How to make:

  1. Soak quinoa for 30 minutes. Pour water in a ratio of 1: 2. Cook in salted water until ready
  2. Coarsely chop pumpkin and zucchini. Peel onion and do not chop. Coat with oil, salt and pepper. Bake in a preheated oven at 400 °F for about 15-20 minutes until golden brown
  3. Dice slightly cooled vegetables, mix with quinoa, greens, and avocado. Drizzle with lemon juice and season with salt if necessary, add hummus on top

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