Recipe for vegan Zen quinoa bowl

In our ‘Zen Quinoa Bowl’, they are in equally flavoursome and healthy company: grilled pumpkin meets beetroot in a rosemary marinade and crunchy, delicious walnuts. This delicious ensemble is filling without weighing you down - and replenishes your vitamin levels wonderfully. The ideal power lunch for healthy gourmets!

The benefits at a glance:

Quinoa : With a high protein content of over 14%, quinoa is a perfect plant-based source of protein, especially for vegans

Beetroot: Betanin, folic acid, B vitamins and vitamin C have an antioxidant effect and strengthen skin, hair and nails

Walnuts: Contain more omega-3 fatty acids than fish, plus zinc, potassium, magnesium and vitamin E, which is said to slow down the ageing process

Pumpkin: Low in calories and a source of important vitamins such as beta-carotene, which the body can convert into vitamin A (important for eyes, skin and mucous membranes).

Zen Quinoa Bowl - Recipe for 2 people

Grilled pumpkin ingredients:

1/2 Hokkaido pumpkin or nut pumpkin

Olive oil for coating

sea salt

Pepper from the mill

Ingredients marinated beetroot:

2 medium-sized beetroot (raw)

4 tbsp balsamic vinegar

6 tbsp olive oil

1 tbsp maple syrup

1 tsp fresh, chopped rosemary

salt, pepper

Other ingredients:

Quinoa for 2 people

2 tbsp walnuts.

Preparation:

1. Mix the ingredients for the rosemary marinade and set aside. Preheat the grill in the oven to 200°.
   
2. Peel the beetroot (preferably with gloves), remove the roots and cut into approx. 5 mm thick slices. Marinate the beetroot for 1 hour. Then keep the marinade.
   
3. Halve the pumpkin, deseed, peel and cut into wedges.
   
4. Drain the beetroot, grill in the oven on a rack until the slices turn a light brown colour. Leave to cool.
   
5. Prepare the quinoa according to the packet instructions. Brush the pumpkin slices thinly with oil, season and grill until golden brown, turning regularly (takes 10-20 minutes).
   
6. Serve the bowl: Serve the quinoa with the beetroot, pumpkin slices and walnuts, drizzle over some leftover rosemary marinade.