Information
20 min
1-2 people
INGREDIENTS
- 1 cup cooked quinoa
- Seasonal vegetables (peppers, zucchini, cherry tomatoes, etc.)
- 2 tablespoons of olive oil
- Juice of one lemon
- Salt and pepper to taste
INSTRUCTIONS
- Preparation of grilled vegetables:
- Preheat your oven to 200°C.
- Cut seasonal vegetables into equal-sized pieces.
- Arrange the vegetables on a baking sheet and drizzle with olive oil, salt and pepper.
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Roast them in the oven for about 20 minutes until tender and lightly browned.
- Preparing the quinoa:
- Cook the quinoa according to the package instructions.
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Let it cool once cooked.
- Salad assembly:
- In a large bowl, combine the cooked quinoa and cooled roasted vegetables.
- Season with fresh lemon juice, additional olive oil, salt and pepper to taste.
- Mix well to distribute the flavors evenly.
- Service :
- This salad can be served hot or cold according to your preference.
Benefits for people with inflammatory disease :
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Reduction of inflammation:
Quinoa is an excellent source of protein and fiber, which promotes gut health and can help reduce inflammation. Additionally, roasted vegetables are rich in antioxidants and anti-inflammatory compounds, helping to alleviate endometriosis symptoms by reducing inflammation in the body, and therefore pain.
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Nutritional support:
People with endometriosis can benefit from a nutrient-rich diet to help support their overall health. This salad offers a balanced combination of protein, fiber, essential vitamins, and minerals, helping to meet the specific nutritional needs of people with this condition.