Teff Grain Salad with Roasted Zucchini, Sundried Tomatoes, and Pumpkin Seeds
An ultra-nutritive Ethiopian tiny grain with a subtle nutty taste, paired with sunny Mediterranean flavors.
EasyPrep 15 minCook 20 min2 servings
Nutrition facts
Per serving307Calories
10gProtein
36gCarbs
16gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
Ingredients
- Teff grain, raw100 g
- Zucchini, raw200 g
- Sundried tomatoes in oil40 g
- Pumpkin seeds15 g
- Olive oil1 tbsp
Steps
- 1
Cook teff grain in 3 times its volume of water for 15 minutes, then let cool.
- 2
Sauté diced zucchini in olive oil for 10 minutes until golden.
- 3
Combine teff, roasted zucchini, and sliced sundried tomatoes.
- 4
Top with crunchy pumpkin seeds before serving.
Similar recipes
Track this recipe in DIAT
Add it to your journal in one tap and track your calories, macros and micronutrients automatically.