*English below (scroll at the bottom of the recipe – green background ) 👇 ⬇️ 👇
Una din cele mai delicioase mancaruri vegane pe care am facut-o/mancat-o vreodata, si va promit ca nu exagerez 😊
Ingrediente: (pentru ~4 portii)
Pentru salata:
- 3 cartofi dulci medii
- 200 g quinoa
- 400 g spanac proaspat
- cateva fire de rozmarin proaspat (poate fi si uscat)
- 2 cepe rosii medii
- 40 ml ulei de masline
- seminte de dovleac
- merisoare uscate
- sare + piper
Pentru dressing:
- 3 linguri otet balsamic
- 15 ml ulei de masline
- o lingura de mustar clasic
- putina sare
- putin piper
- 2 catei de usturoi zdrobiti marunt
- o lingurita oregano uscat
- 2 lingurite sirop de artar (sau miere/sirop de agave etc)
Preparare:
Curatam, spalam si taiem in cubulete cartofii. Pornim cuptorul si il lasam sa se incinga la 200 de grade. Amestecam intr-un bol cartofii cu 20 ml ulei de masline, sare si piper. Ii transferam pe o tava cu hartie de copt si ii dam la cuptor pentru ~20 de minute sau pana cand sunt frumos rumeniti.
Fierbem quinoa conform instructiunilor. O scurgem bine cand este gata.
Intre timp incingem o tigaie incapatoare si punem restul de 20 ml ulei. Adaugam spanacul, putina sare + piper si il gatim pana cand se inmoaie.
Cand e gata il punem intr-un bol.
Pregatim dressingul: amestecam bine intr-un bol cu ajutorul unei furculite, toate ingredientele pentru dressing.
Taiem ceapa in sferturi si sferturile in felii subitiri egale.
Maruntim cat mai fin rozmarinul.
Cand toate ingredientele sunt gatite, asamblam salata. Adaugam toate ingredientele intr-un bol incapator.
Punem dressingul deasupra si amestecam bine.
Servim imediat cand este inca putin calda.
E delicioasa si rece de la frigider si e super buna si a2a zi. Asta daca mai ramane ceva 😛
English translation:
One of the most delicious vegan dishes I’ve ever made/eaten, and I promise I’m not exaggerating 😊
Ingredients: (for ~4 servings)
For the salad:
- 3 medium sweet potatoes
- 200 g quinoa
- 400 g fresh spinach
- a few sprigs of fresh rosemary (can be dried)
- 2 medium red onions
- 40 ml olive oil
- pumpkin seeds
- dried cranberries
- salt + pepper
For the dressing:
- 3 tablespoons balsamic vinegar
- 15 ml olive oil
- a spoonful of classic mustard
- a little salt
- a little pepper
- 2 finely crushed garlic cloves
- a teaspoon dried oregano
- 2 teaspoons maple syrup (or honey/agave syrup, etc.)
Preparation:
Clean, wash and dice the potatoes. Turn on the oven and let it heat up to 200 degrees celsius. In a bowl, mix the potatoes with 20 ml of olive oil, salt and pepper. Transfer them to a tray with baking paper and put them in the oven for ~20 minutes or until they are nicely browned.
Boil the quinoa according to the instructions. Drain it well after it is cooked.
Meanwhile, heat a large pan and add the remaining 20 ml of oil. Add the spinach, a little salt + pepper and cook until soft.
When it’s ready, transfer it in a bowl.
Prepare the dressing: with the help of a fork mix well in a bowl all the ingredients for the dressing.
Cut the onion into quarters and the quarters into equal thin slices.
Chop the rosemary as finely as possible.
Serve immediately when it is still a little warm.
It’s also delicious cold, directly from the fridge and it’s super good even the second day. If there’s anything left 😛
If you try the recipe, let me know how you liked it! 😊
Pofta buna! 🙂
Sunt curioasa daca veti incerca reteta, sa imi spuneti cum v-a placut. 🙂
*Toate fotografiile si textele imi apartin. Reproducerea acestora, integrala sau partiala, fara acordul meu scris, se pedepseste conform legilor in vigoare ( Legea nr 8/1996 privind dreptul de autor si drepturile conexe. ) – Toate drepturile sunt rezervate.
Andreea Găteşte - Andreea Cooks 
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