Vegan recipe – Quinoa with orange and parsnip

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 ✨

Preparation time 10 minutes
Cooking time 25 minutes
  • 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

Prevents your screen from going to sleep

  • Preheat the oven to 200°C.

  • 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.

  • Meanwhile, rinse quinoa and cook according to package directions or 12 minutes.

  • Put the orange juice in a bowl, add the rest of the olive oil, salt, add the agave syrup and mix well.

  • Remove the parsnips, brush them with a little vinaigrette and return to the oven for 5 minutes.

  • Serve quinoa with roasted parsnips, oranges, drizzle with vinaigrette and finish with toasted almonds.

calories: 536 calories (27%)Carbohydrates: 73 g (24%)Proteins: 12 g (24%)Lipids: 24 g (37%)Saturated fat: 3 g (15%)Polyunsaturated fats: 5 gMonounsaturated fats: 15 gTrans fats: 0.003 gSodium: 17 mg (1%)Potassium: 1032 mg (29%)Fiber: 13 g (52%)Sugar : 19 g (21%)Vitamin A: 186 UI (4%)Vitamin C : 67 mg (81%)Calcium: 137 mg (14%)Iron : 4 mg (22%)

The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.

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