Mediterranean quinoa salad

Name: Mediterranean quinoa salad
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 400 g pumpkin cubes; 2 el traditional olive oil; 1 tl ground fennel seed; 1 medium oranges cleaned up; 6,25 g fresh chives; 250 g Mediterranean quinoa with tomato and olive; 50 g baby spinach; 2 el unsalted roasted almonds; 60 g soft goat's cheese 55

Salad of pumpkin, fennel seed, orange, chives, quinoa, baby spinach, almonds and goat cheese.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Divide the pumpkin cubes over a griddle covered with parchment paper, drizzle with the oil and sprinkle with fennel seed, pepper and salt.
Fry the pumpkin in approx. 15 minutes in the middle of the oven until tender.
Meanwhile, grate the orange zest of the orange for the dressing and squeeze out the fruit. Slice the chives.
Mix 25 ml of orange juice per person with the orange zest, the chives and the rest of the oil. Season with pepper and salt.
Remove the pumpkin from the oven and scoop the quinoa in a bowl. Add the orange dressing and scoop.
Mix in the spinach and almonds and spread the goat's cheese over it.