“GREEN POWER” TABLE
There are many reasons to “love green” and switch to plant based recipes.
The first of them is health. Since nutritionists around the world recommend basing our diet, fundamentally, on vegetables.
The second is the variety of flavors and textures. Because yeah, who said green was boring? Vegetables offer you a multitude of possibilities at your table, especially considering that, nowadays, vegan “meats” imitate, in an almost identical way, the flavors and textures of products of animal origin.
Lastly, we have sustainability. By increasing the consumption of vegetables, and reducing that of meat, you contribute to reducing greenhouse gas emissions. Sustainability to which we can also contribute to at our table with small gestures such as using cloth napkins instead of paper, reusing dishes, or recycling containers.
For all this, we can say that the future is green, like olives. And it is precisely them, that are a fundamental ingredient within vegetarian and vegan options, as they are a 100% vegetable food, a source of unsaturated fats and a multitude of healthy properties. In addition, thanks to their versatility, they can be part of thousands of vegetarian and vegan recipes, accompanying all kinds of ingredients, and with all kinds of cooking techniques.
WARM QUINOA SALAD, CHICKPEAS, SWEET POTATO AND GREEN MANZANILLA OLIVES
Dairy free, Gluten free, Vegan
- 180 g of green Manzanilla olives
- 4 cups of vegetable broth
- 2 cups quinoa
- 700 g sweet potato (2 medium)
- 400 g chickpeas (1 can)
- 3 tbsps minced fresh mint
- 3 tbsps minced fresh coriander
- 1/2 red onion diced
- 80 g of chopped dried tomatoes
- 90 g of chopped fried almonds
- 2 tbsps olive oil
- Juice of 1 lemon
- Salt and pepper to taste
STEP BY STEP INSTRUCTIONS
Chop half of the olives into slices and set aside.
Wash the sweet potato well. With the skin on it, cut into small cubes approximately 1cm x 1cm. Spread on a baking sheet and drizzle with olive oil. Season with salt and pepper and place in the oven for 20 minutes at 320º.
Drain the chickpeas well and place them on a tray. Drizzle with olive oil and bake in preheated oven for 15-20 minutes.
Place the quinoa in the boiling broth and cook for 15 minutes or until you see the white part separate from the grain. Fluff with a fork and cool.
In a bowl, mix the quinoa, sweet potato, chickpeas, olives, herbs, onion, tomatoes, olive oil, lemon juice, salt and pepper and mix well.
Top the salad with toasted almonds and some whole olives. Then serve.