Quinoa salad with peaches and almond

Details

40 min

vegan

Ellen
(BerlinKitchen)

Ingredients

For 2 servings

300 g Rapunzel Quinoa white
Pinch Rapunzel Atlantic sea salt fine
5 spring onions, chopped
2-3 peaches, sliced
2 chicory, sliced
70 g Rapunzel Almonds roasted, Europe
50 g Rapunzel Pumpkin kernels roasted
1 Handful fresh coriander, chopped
1 Handful fresh basil, chopped
1 Handful fresh mint, chopped

For Dressing:

1 tsp garlic paste
7 tbs Rapunzel Olive oil Sicilia DOP, extra virgin
2 tbs Rapunzel Maple syrup
5 tbs Rapunzel White wine vinegar
1 tsp Rapunzel Atlantic sea salt fine

Pepper to taste

Details

40 min

vegan

Ellen
(BerlinKitchen)

Method

Prepare the quinoa according to the direction on the package. As soon as the water begins to boil, add salt. Meanwhile prepared the dressing. Add all the dressing ingredients into a glass with a watertight lid and shake well until a creamy consistency is reached. Add all the herbs, spring onions, and peaches to the cooked and slightly cooled quinoa and mix well. To plate the quinoa salad, top with the almonds and pumpkin seeds and pour the dressing over everything. Serve slightly warm and add salt as needed.