Quinoa with pumpkin and vegetables
Finely dice pumpkin flesh, place it in a preheated oven (upper and lower heat, 220° C) for 20 minutes.
Put quinoa in a panб add 150 ml of water, bring to a boil and cook over low heat for 10 minutes.
Finely dice tomatoes and zucchini.
Combine cooked quinoa with tomatoes and zucchini, stir with the sauce and top with baked pumpkin pieces.
Mix cashew nuts, avocado, 50 ml of water, olive oil and lemon juice in a blender until smooth.
- quinoa - 60 g
- pumpkin - 100 g
- zucchini (medium) - 1/2 piece
- Cherry tomatoes - 4 piece
- cashew nuts - 20 g
- avocado (medium) - 1/3 piece
- lemon - 1 slice
- salt - to taste
- olive oil - 1 tsp.
- Protein 16.2 gr
- Total Fat 26.9 gr
- Carbohydrates 57.6 gr
- Sugars 10.7 gr
- Cellulose 13.3 gr
- Calories 595 kCal