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RECIPES
| Calories | 79,5 kcal |
| Fat | 1,1 g |
| of which saturated fat | 0,2 g |
| Carbohydrates | 14,7 g |
| of which sugar | 4,6 g |
| Proteins | 3,1 g |
| Salt | 0,3 g |
| Calories | 79,5 kcal |
| Fat | 1,1 g |
| of which saturated fat | 0,2 g |
| Carbohydrates | 14,7 g |
| of which sugar | 4,6 g |
| Proteins | 3,1 g |
| Salt | 0,3 g |
Preheat oven to 220ºC, heat above and below. Peel carrot. In a bowl, toss beetroot wedges with the honey dressing. In a pot, use 2 parts water to 1 part quinoa. Season with salt and pepper and cook covered over low heat for about 12-15 minutes, until the water is absorbed. Heat a dash of oil in a frying pan. Sauté carrot, leek, and bell pepper until golden and tender. Mix quinoa with the sautéed vegetables. paso 6 Preheat oven to 220ºC, heat above and below. Peel carrot. In a bowl, toss beetroot wedges with the honey dressing. In a pot, use 2 parts water to 1 part quinoa. Season with salt and pepper and cook covered over low heat for about 12-15 minutes, until the water is absorbed. Heat a dash of oil in a frying pan. Sauté carrot, leek, and bell pepper until golden and tender. Mix quinoa with the sautéed vegetables. paso 6Cooking step by step
Mise en place:
Chop carrot, leek, bell pepper, and parsley.
Drain chickpeas.
Cut beetroots into wedges.
In a cup, mix thyme, honey, balsamic vinegar, a dash of olive oil, and season with salt and pepper. 
The beetroot and the chickpeas:
In another bowl, mix chickpeas with the spice blend and a dash of oil.
On a baking tray, use parchment paper if you have (if not, use oil), spread beetroot wedges on one side and chickpeas on the other.
Bake for approximately 30 minutes until golden. Stir occasionally to prevent burning. 
The quinoa:
Set aside covered in the same pot. 
The stir fry:
Season with salt and pepper. Set aside. 
The salad:
Divide quinoa among plates and place chickpeas and beetroot wedges on top.
Finish with a sprinkle of parsley. 
paso 6
Cooking
step by stepMise en place:
Chop carrot, leek, bell pepper, and parsley.
Drain chickpeas.
Cut beetroots into wedges.
In a cup, mix thyme, honey, balsamic vinegar, a dash of olive oil, and season with salt and pepper. 
The beetroot and the chickpeas:
In another bowl, mix chickpeas with the spice blend and a dash of oil.
On a baking tray, use parchment paper if you have (if not, use oil), spread beetroot wedges on one side and chickpeas on the other.
Bake for approximately 30 minutes until golden. Stir occasionally to prevent burning. The quinoa:
Set aside covered in the same pot. The stir fry:
Season with salt and pepper. Set aside. The salad:
Divide quinoa among plates and place chickpeas and beetroot wedges on top.
Finish with a sprinkle of parsley. paso 6
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