Quinoa Salad with Veggie Sticks and Beet Hummus

Ingredients

• 100 g Quinoa
• 100 g sweet potatoes
• 400 g chickpeas (drained weight; can)
• 15 g tahini (1 tbsp; sesame paste)
• 1 lemon (juice)
• 1 beetroot (pre-cooked; vacuum packed)
• 10 g Mint (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 100 g kale
• 15 g Pumpkin seeds (1 tbsp)
• 2 tbsp olive oil
• 1 tbsp Apple cider vinegar
• Salt
• Pepper
• 2 stalks celery sticks
• 1 Carrot
• 0.25 Cucumber

Instructions

1. 1.

   Rinse quinoa, drain and cook in 180 ml boiling water for about 10 minutes over medium heat; remove from heat and let it stand for 5–10 minutes to steam and cool.

2. 2.

   Meanwhile peel, wash and cut sweet potato into pieces, place on a parchment-lined baking sheet and bake in preheated oven at 200 °C (convection 180 °C) for about 25–30 minutes.

3. 3.

   While the potatoes roast, rinse and drain chickpeas. In a high‑speed blender combine chickpeas, tahini, 50 ml water, lemon juice and beetroot; blend to a creamy consistency. Season with salt and pepper.

4. 4.

   Wash mint and parsley, shake dry and chop. Clean kale, wash and cut off stems; finely chop the leaves.

5. 5.

   Whisk olive oil, apple cider vinegar, salt and pepper for a dressing. Toss quinoa with herbs, kale and dressing, place in a bowl and top with sweet potatoes. Sprinkle pumpkin seeds on top.

6. 6.

   Wash and trim vegetables, cut into long sticks. Serve salad, hummus and veggie sticks together or pack them in a container.