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Quinoa salad

updated

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Ingredients for 5 servings:

  • 400g quinoa
  • 200 g beetroot from the can
  • 1 avocado(s)
  • 2 eggs
  • 4 carrots
  • some salt and pepper
  • 10 stalks of broccoli
  • 1 bell pepper
  • 100 g shepherd’s cheese, salted
  • n. B. spice(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

also works vegan

Cook the quinoa according to the instructions. Wash and chop the vegetables, and cook until tender but still firm to the bite. Mix in the raw beetroot, cut into smaller pieces if desired. Hollow out the avocado with a spoon and dice the cheese. Boil the eggs and slice them into strips. Drain any remaining water from the quinoa. Toss the quinoa with the vegetables and cheese, and season the salad with salt and pepper or other spices. This salad tastes great both hot and cold and can be expanded to include any number of vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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