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Quinoa Salad with Roasted Vegetables

Have you been to Peru? Me neither, although I would love to have a look at some ancient ruins from the Inca, maybe like Machu Picchu. A good thing then, you can let Peru come into your home with quinoa salad. What is it? Experts have called it the ideal food product. Why is that?

Quinoa has a low sugar and starch content and is rich in protein. Quinoa has about 50% more than wheat or rice. On top of that, it contains vital amino acids such as lysine. Therefore, it’s totally healthy and good for you. Add some color to it and it gets even better. I heard as a rough rule for eating healthy: try to eat foods of different colors. Of course that would refer to vegetables and not processed or artificial food … the blue sweets don’t count. Let’s get it on then with our extra healthy quinoa salad, with some colorful and healthy roasted vegetables.


According to your desires, you could add some garlic and/or chillies as well to make your healthy quinoa salad burn a bit.

If you like to find out, how I came up with this recipe you can read something on Cooking Around the World. As a dessert you could try A Coconut Glazed Fruit Salad.



400 g quinoa

1,2 l water

1 yellow bell pepper

1 red bell pepper

1 green bell pepper

500 g mixed tomatoes

1 red onion

A few sprigs of rosemary

Olive oil

Salt and pepper

200 g goat’s cheese



Get all you vegetables cut into small bitesize pieces.


Put all the pieces on a baking tray, season with salt and pepper, sprinkle with olive oil and mix together well


Add the rosemary sprig and roast the vegetables at 180°C for 30-40 minutes.


Meanwhile get your quinoa ready by washing it in hot water first.


Then add it to boiling water and leave it to simmer for 20 minutes and then leave it to set for 5 minutes.


After the roasted vegetables come from the oven remove the rosemary.


Mix the roasted vegetables with the quinoa.


Eat it hot or cold with some goat’s cheese on top.


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