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Ingredients
| 40 dkg peeled, diced pumpkin |
| 10 dkg quinoa |
| leaves of 1 beer radish, cut into stripes (can be substituted with beetroot leaves or radish/broccoli germs) |
| 10 dkg baby spinach and rocket (mixed) |
| a bunch of parsley, finely chopped |
| coconut oil or olive oil |
| salt (to taste) |
| - |
| For the dressing: |
| 4 tbsp extra virgin olive oil |
| 2 tbsp beetroot juice or aronia direct juice |
| 1 tbsp apple cider vinegar or white balsamic vinegar |
| salt and pepper, to taste |
The richest natural sources of magnesium are snails, squid, octopus, mussels and other seafood, as well as game, leafy greens, pumpkin and quinoa. These are all wonderful ingredients but vegetables and quinoa inspired me first. Magnesium is one of the most important nutrients which takes part in hundreds of processes in the human body.
Preheat oven to 170°C. Place the pumpkin in a heat resistant bowl or baking dish lined with baking paper, drizzle olive oil or coconut oil on top, season with salt and bake it. Rinse the quinoa with cold water and add 1 part quinoa 2 parts water and salt to a pot and cook it in salted. Cover when ready and let it rest. Mix well the ingredients of the dressing. Mix the leaves and the herbs in a bowl, add the pumpkin and quinoa. Serve with the dressing. Great side dish to go with squid and other sea food sautéed in butter.
