Vegan Quinoa Salad

Ingredients

• 2 cloves garlic
• 4 tbsp olive oil (40 ml)
• 2 red onions
• 2 red bell peppers
• 1 Zucchini
• 250 g pumpkin flesh (e.g., muskmelon or butternut squash)
• 250 g cauliflower florets
• Salt
• Pepper
• 200 g Quinoa
• 2 tbsp lemon juice
• 50 g chopped almonds
• 50 g pomegranate seeds

Instructions

1. 1.

   Peel and finely chop the garlic, then mix with 2 tbsp olive oil. Peel the onions, halve them, and slice into strips. Halve the bell peppers, remove seeds, wash, and cut into cubes. Clean the zucchini, wash, and cut into small pieces. Wash and cube the pumpkin. Rinse the cauliflower florets.

2. 2.

   Combine all vegetables with the garlic‑oil mixture on a baking sheet and toss. Season with salt and pepper, then bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25 minutes.

3. 3.

   Meanwhile rinse the quinoa under water, cook it in 2½ times its volume of salted water until al dente in about 15 minutes, then let cool.

4. 4.

   Mix the roasted vegetables with the cooked quinoa, remaining oil and lemon juice. Season to taste, plate on bowls, and sprinkle with almonds and pomegranate seeds.