Roasted pumpkin, feta and quinoa salad without sugar

Roasted pumpkin, feta and quinoa salad without sugar
15 min.
337 kcal
SteviaSweet Crystal



Ingredients for 4 servings


Roasted pumpkin
1 kg butternut squash
2 garlic cloves
1 tbsp olive oil
1/2 tsp chilli paste (sambal oelek)
1/2 tsp salt
1 sprigs thyme
1 red onion
200 g cooked chickpeas

Quinoa
100 g Quinoa
2 tbsp olive oil
50 ml white wine vinegar
1 1/2 tsp SteviaSweet Crystal
1/2 tsp salt
1/2 bunch of flat parsley

To serve
100 g feta
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Preparation without sugar

 
  1. Preheat the oven to 225 °C.
  2. Peel the pumpkin and cut vertically. Use a teaspoon to remove the seeds. Cut each of the halves vertically into four pieces.
  3. Press the garlic and mix with the olive oil, sambal oelek and salt.
  4. Place the pumpkin slices on a baking sheet lined with baking paper and rub in the herb marinade on all sides.
  5. Bake in the oven for 15 minutes.
  6. Peel the onions and cut into wedges.
  7. Rinse and drain the chick peas. Put the onions and chick peas on the baking sheet with the pumpkin and bake for a further 10 minutes or until the pumpkin is soft.
  8. Rinse the quinoa in a fine sieve under running warm water.
  9. Cook according to the packet instructions.
  10. Mix olive oil, white wine vinegar and SteviaSweet Crystal. Season with salt, chop the parsley and add it.
  11. Pour the sauce over the slightly cooled quinoa.
  12. Crumble the feta. Serve with baked pumpkin and marinated quinoa.

Nutritional information per portion

337 kcal
1414 kJ
12.5 Protein in g
36.5 Carbohydrates in g
14.5 Fat in g
45 Saved sugar calories