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Quinoa Salad with Borlotti Beans, Olives and Mint Leaves

Details


Preparation time
30 min
vegan
vegan
Seraphine
(BerlinKitchen)
Quinoa Salad with Borlotti Beans, Olives and Mint Leaves
Quinoa Salad with Borlotti Beans, Olives and Mint Leaves

Method


Follow the package instructions to cook the quinoa and let cool off. Mix quinoa, olives, beans, cucumbers, tomatoes and chili flakes in a big bowl together. Sprinkle vinegar and olive oil over the salad and add salt and pepper to taste.

Ingredients


for 2 servings

Rapunzel Products


703495 Borlotti beans canned
Borlotti beans canned
1202570 Kalamata olives violet, pitted in brine
Kalamata olives violet, pitted in brine
401925 Quinoa white HAND IN HAND
Quinoa white HAND IN HAND
1001220 Olive oil Manira extra virgin
Olive oil Manira extra virgin
1050420 White wine vinegar
White wine vinegar
1200135 Atlantic sea salt fine
Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de