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Quinoa salad with roasted fennel & plantbased meatballs
Quinoa salad with roasted fennel & plantbased meatballs
799kcal Per person
35g Protein
95g Carbs
31g Fat
22g Fiber
Ingredients
- 1 fennel
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon ground cumin (1 g)
- 4 meatballs, plant-based
- 3 ounces quinoa (84 g)
- 5 radishes
- ¼ cucumber
- 1 scallion
- 1 tablespoon vinegar (15 ml)
- 1 teaspoon yellow mustard (7 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Wash the fennel. Cut a slice off the bottom and cut off the stems. Cut the fennel in half. Remove the hard core and cut the fennel into wedges.
- Place the fennel wedges on the baking sheet. Drizzle with half of the oil and the cumin powder. Toss to coat. Roast the fennel for 15 minutes in the oven. After 7 minutes, place the plantbased meatballs on the baking sheet and bake along.
- Cook the quinoa according to the package instructions in a pan of water. In the meantime, slice the radishes, dice the cucumber and slice the scallion into rings.
- Make a dressing from the remaining oil, vinegar and mustard.
- Drain the quinoa and rinse with cold water. Allow it to drain well.
- Put all the ingredients in a bowl and season with salt and pepper. Serve with the dressing.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Garnish this quinoa salad with the finely chopped green fronds of the fennel.
2. You can replace the meatballs with falafel.
