FREE SHIPPING IN GREECE FOR ORDERS OVER €49

Get a FREE AMINO ANIMO dri-fit t-shirt worth 18€ on purchases over €60 (*Limited stock)

SALAD WITH GRILLED VEGETABLES AND AMINO ANIMO PEA PROTEIN

Servings: 2
Preparation time: 15 minutes (+ 30 minutes baking)
Total AMINO ANIMO protein: 20 gr.
Chef: Karolos Michailidis (The Food Architect)

A refreshing, but filling for lunch, salad with a combination of ingredients rich in antioxidants, vitamin A and C, potassium and magnesium that stimulate the immune system. Bonus tip: You can start preparing your salad in advance and just assemble it at the very last minute.

Ingredients

For the salad:

  • 400 g. fresh spinach
  • 2 zucchini
  • 2 carrots
  • 1 large sweet potato
  • 1 tbsp. olive oil
  • 1 pear
  • 150 g. tricolor quinoa

For the dressing:

Preparation

  1. Preheat the oven to 220 degrees Celsius. In the meantime wash your vegetables well and peel the sweet potatoes and carrots. Cut the vegetables into 2 cm slices. Cut the zucchini a little thicker since they need less baking.
  2. Put a baking sheet on a tray, place the cut vegetables on top, pour olive oil over them and sprinkle with salt and pepper.
  3. Put the tray in the preheated oven and bake for about 25 minutes, until golden, crispy on the outside and soft on the inside.
  4. At the same time, boil the quinoa, according to the instructions on the package.
  5. Place all the ingredients for the dressing in a blender and blend until smooth and creamy. Taste and adjust the taste and texture with salt, oil, or extra lime juice.
  6. Serve in a deep dish by placing the spinach and quinoa in the center first. Layer slices of the roasted vegetables, add some pear skins and some avocado chunks, and drizzle with the dressing.

Share this recipe!

TASTE MORE...