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:
- Soak quinoa for 30 minutes. Pour water in a ratio of 1: 2. Cook in salted water until ready
- 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
- Dice slightly cooled vegetables, mix with quinoa, greens, and avocado. Drizzle with lemon juice and season with salt if necessary, add hummus on top
