How to make
The potatoes are cut into larger pieces (if they are small potatoes - maybe into quarters) and are mixed with half of the spices for them. Bake onto baking paper for about 20-25 minutes at 390°F (200°C), after the 10th minute add the other half of the spices, mix and finish baking.
Meanwhile the quinoa is washed and put on the stove in 2 cups of water or vegetable broth.
When it boils, it is turned off and left covered for 15 minutes on the stove, until all the water is absorbed. When it is ready, strain the juice of half a lemon into it. Stir and set aside to cool.
The peppers and mushrooms are cut into pieces and fried in hot oil with the spices for about 6-8 minutes, stirring occasionally, until they darken.
Then they are separated on a plate. In their place, put the strained chickpeas with oil and spices and cook, stirring, for about 3-4 minutes.
For the dressing, mix the ingredients in a bowl.
All finished products, when cooled, are mixed in a large bowl. The halved cherry tomatoes and olives are added to them. Add chopped parsley and more lemon juice to the quinoa salad if desired.
Everything is poured with the dressing and the salad is mixed well.
