– It’s right time to use the abundance of vegetable available to us and make a meal that you will remake frequently. 😀

Preparation is not complicated, and you will see the result yourself… Let the summer magic on a plate begin! 😉




–           1 cup of dried quinoa

–           ½ lemon juice

–           1 sweet potato (batata) of medium size

–           2 small beetroots

–           1/2 head of broccoli

–           2 spoons of olive oil

–           salt, red pepper to taste

–           2-3 spoons of hummus natural

–           2-3 spoons of basil pesto

–           ¼ cup of chopped walnuts

–           1 scallion


Rinse the quinoa well in water before boiling, to prevent its bitter taste. Transfer the rinsed and drained quinoa into a casserole and cover with twice as much water. Boil for about 20 minutes at low temperature, to make it absorb almost all the liquid. Leave the boiled quinoa to cool, and disperse it with a fork, salt it and poured fresh squeezed lemon over it.

Turn on the oven to heat to 180 °C. Clean the sweetpotato and the beetroots and cut into cubelets. Separate broccoli into flowers. Put the vegetables in the same bowl, pour olive oil and add salt. Mix well and transfer into a pan. Roast the vegetables in the heated oven for about 35 minutes. Mix the roasted vegetable and leav it cool down.

In a small vessel, mix hummus with pesto.

When serving, put a few spoons of quinoa on every plate, add a few spoons of roasted vegetables and 1 to 2 spoons of pesto hummus. Spray each plate with chopped walnuts and finely chopped spring onion.