Quinoa with roasted vegetables and yogurt sauce.
300g pumpkin diced
11 x firm and crisp apple
200g chickpeas (1 can)
2tbsp pumpkin seeds
1tbsp vegetable oil
1 tsp honey
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 large kale leaves
For the sauce:
Juice of 1 lemon
Small bunch of fresh dill
-11 tsp honey or agave syrup
pinch of salt
pinch of cayenne pepper
Cook the quinoa according to instructions.
Place the diced pumpkin, apple wedges, chickpeas and pumpkin seeds in a large bowl. Stir in the oil, ground nutmeg, honey and salt. Lay the vegetables on a parchment covered oven tray. Bake for 30 minutes at 180 degrees. Stir a couple of times.
Remove the kale leaves from stems, chop into bite-sized pieces and transfer to a bowl. Drizzle with a splash of olive oil, season with a pinch of salt and mix thoroughly so all leaves would have a coat of oil. Scatter the kale on the vegetables 5 minutes before removing the tray from the oven. Keep a close eye on the oven, make sure the kale stays crispy and doesn’t turn brown. Divide the quinoa between serving bowls and lay the roasted vegetables on top.
For the sauce, blend all the ingredients into a creamy mix and drizzle over the dish.
The beneficial effect is obtained with a daily intake of 1.5g-3.0g of plant stanols per person. Each 112.5g serving of Greek Style plain yogurt provides 1.0g plant stanols.
You can also try this cashew sauce:
- ½ cup cashew nuts
- 1 shallot (30 g), coarsely chopped
- 50 ml white wine vinegar
- 2 tsp mild mustard
- 1 tsp honey
- ½ tsp salt
- 100 ml water
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