My dear foodies,

As you know, I am French and very proud of my origins, especially for the gastronomy of world-renowned ^^. But sometimes I like to mix styles and improvise nice recipes!
Of course, I have to respect my strict diet because I am intolerant to gluten, lactose, yeast ... Crazy life no?! 😅
But, you can see that it is possible to have intolerance and eat healthy and tasty!
I want to share with you my gastronomic discoveries and recipes compatible with a "special diet" or with a "normal diet". Even if you are not intolerant, take care of your body and your diet is necessary to feel good 😋.

Today I share with you my secret for a yummy 🍲 Veggie Quinoa Salad 🍲

If like me, you are: vegetables and Mediterranean cuisine LOVER, this recipe is to be tested urgently! It's healthy, easy and tasty!
I advise you to use organic vegetables, it is always better for the health and for the planet =).

Today, my star ingredient is the Quinoa!

source

Why? Because it's great for your health!

Do you know the 10 best benefits of Quinoa?

Proprieties:

Anti-inflammatory
Anti-viral
Anti-cancer
Anti-depressant

Rich in:

Proteins
Fibers
Minerals
Antioxidants

Helps to lose weight
Gluten free

🍲 My Veggie Quinoa Salad recipe 🍲

Preparation time: 10 min
Cooking time: 30 min
Total: 40 min

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My secrets ingredients:

(for 4 portions):

♡ 100 g quinoa
♡ 100 g canned chickpeas
♡ 4 leaves kale
♡ 1 sweet potato

♡ ½ tablespoon Provence herbs
♡ 3 tablespoons olive oil
♡ 1 tablespoon honey
♡ 1 tablespoon balsamic vinegar
♡ 1 teaspoon mustard

♡ salt & pepper
♡ orange slices (for the presentation)

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Preparation

Step 1: Preheat your oven to 180º C.

Step 2: Peel the sweet potato and cut it into cubes. Rinse the chickpeas and drain them. You can keep their juice to make a wonderful chocolate mousse =), here is my recipe FlaminGirl's recipes! #8 - 🍫 My Vegan Dark Chocolate Mousse 100% healthy 100% vegan 100% love!!! 🍫

Step 3: Place the sweet potato and chickpea pieces on a baking sheet covered with baking paper and a tablespoon of olive oil. Add a little salt and pepper, Provence herbs and cook for about 30 minutes.

Step 4: Halfway through cooking, you can return the sweet potatoes and chickpeas to lightly brown on both sides.

Step 5: Rinse the quinoa, then cook it in a pan of salt water, according to the cooking time indicated on the package (mine was 10 min). Drain and let cool. To make the mixture, it's better if the quinoa is cold.

Step 6: Rinse the kale leaves and remove the central coast. Cut into slices and massage in a bowl with 1 tbsp. of oil to soften them.

Step 7: For the sauce, mix a tablespoon of olive oil, mustard, honey and vinegar.

Step 8: Mix all the ingredients in a salad bowl and serve fresh! You can add some fresh fruits for presentation and sweet taste.