This vegan recipe combines the sweetness of orange with the nutty taste of red quinoa and the sweetness of parsnips. It’s a perfect winter salad, and why not a party recipe ✨
- 500 g parsnip, peeled, cut into matchsticks
- 1 onion, slice
- 0.1 ccc mild red pepper
- 60 ml olive oil
- 200 g red quinoa
- 60 ml Orange juice, peeled, cut into 1cm slices
- 2 orange
- 1 case agave syrup
- 50 g roasted almonds, slightly crushed
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Preheat the oven to 200°C.
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Put the parsnips in a salad bowl with the onion, salt and pepper, add the chilli, 1/4 of the olive oil, mix well then place on the baking sheet lined with baking paper. Bake 20 to 25 minutes, until tender and golden.
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Meanwhile, rinse quinoa and cook according to package directions or 12 minutes.
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Put the orange juice in a bowl, add the rest of the olive oil, salt, add the agave syrup and mix well.
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Remove the parsnips, brush them with a little vinaigrette and return to the oven for 5 minutes.
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Serve quinoa with roasted parsnips, oranges, drizzle with vinaigrette and finish with toasted almonds.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.