Ingredients:
- chickpeas "Veres" - 1 can
- quinoa - 150 g
- beetroot - 1 pc.
- pumpkin - 300 g
- cherry tomatoes - 300 g
- cucumber - 1 pc.
- cilantro - 1 bundle
- lemon juice - 5 tbsp.
- olive oil - 5 tbsp.
- mustard - 1 tsp.
- honey - 1 tbsp.
- cumin - 2 tsp.
- coriander - ½ tsp
- ground ginger - ½ tsp
- paprika - ½ tsp
- curcuma - ½ tsp
- cinnamon - ½ tsp
- salt
- black pepper
Cooking:
1
- Mix 1 tbsp of olive oil and 2 tbsp of lemon juice. Add the ground cumin, coriander, cinnamon, ginger, pepper and a pinch of salt. Mix with chickpeas without liquid.
2
- Cut the pumpkin and beetroot into medium sized cubes. Lay out the sectors of chickpeas with spices, beetroot and pumpkin on a deco. Sprinkle the vegetables with 1 tbsp of olive oil. Put the dish into the heated to 200°C oven and bake the vegetables during 25-30 minutes, stirring a couple of times.
3
- Cut the cucumbers into semi-circles. Chop the tomatoes and grind the cilantro. Mix 3 tbsp of olive oil, 3 tbsp of lemon juice, mustard, honey, ½ tsp of salt and a pinch of black pepper in a bowl for the sauce.
4
- Put the boiled quinoa into a bowl. Add the baked and fresh vegetables, chopped cilantro and sprinkle with the sauce. Serve immediately.
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