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We bring you a super antioxidant salad, a very fresh recipe for the hottest days, those that call for fresh and healthy meals.
Cook the quinoa with twice as much water, a little salt and set aside. Preheat the oven to 200 ºC and roast the diced zucchini or pumpkin, the chopped onion and garlic for about 15 minutes, with a little oil and salt. Set aside.
In a bowl, add the drained quinoa, chopped walnuts, chopped fresh parsley, ground ginger, cranberries, a pinch of salt and pepper. Add the roasted vegetables and season with extra virgin olive oil and vinegar.
We already have our Antioxidant Salad!
And if you prepare the recipe… tell us the result!
