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Roasted Vegetable Salad
Roasted Vegetable Salad

Roasted Vegetable Salad

with pumpkin, orange, apple and brown mushrooms

Who doesn't love the scent of pumpkin spice all over the place? This recipe is an all-in-one ... delicious and healthy, easy to cook and mostly easy to refrigerate for my quick meal the next day!

2754


40 min

545 kcal

4 doses

Median

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Ingredients

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Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

545 kcal

2,279 Kj

Due to the different suppliers we work with, nutritional facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Begin by thoroughly washing the quinoa and buckwheat in a colander, place them in a pan and add two measures of hot water. Cook for 20 minutes over low heat or until the water has completely evaporated. At the end stir with a fork to loosen the beans and make it cuter. Reserve.

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700gr (≈4 uni)

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Maçã Royal Gala BIO

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2.36€

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Quinoa Branca em Grão 400gr
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30gr

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Romã

750gr (≈2 uni)

MDCruz

4.61€

6.15€/kg

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Sal Marinho

1kg

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0.64€

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250mL

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1.77€

7.06€/L

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3.82€

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Sumo 100% Natural Morango

750mL

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4.81€/L

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Sumo 100% Natural Abacate

750mL

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2.14€

6.49€/L

2.14€

6.49€/L

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