Quinoa Salad with Borlotti Beans, Olives and Mint Leaves

Details

30 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

for 2 servings

100 g Rapunzel quinoa white
170 g Rapunzel olives Kalamata violet, without stones
400 g Rapunzel borlotti beans in a can, strained
130 g (about 10) cocktail tomatoes, cut into quarters
1/2 cucumber, sliced and chopped into small pieces
4 tbs Rapunzel white wine vinegar
6 tbs Rapunzel olive oil MANIRA, extra virgin
1 tbs fresh chili, chopped,
or dried chili flakes
fresh ground pepper and Rapunzel Atlantic sea salt to taste

Details

30 min

vegan

Seraphine
(BerlinKitchen)

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

100 g Rapunzel quinoa white
170 g Rapunzel olives Kalamata violet, without stones
400 g Rapunzel borlotti beans in a can, strained
130 g (about 10) cocktail tomatoes, cut into quarters
1/2 cucumber, sliced and chopped into small pieces
4 tbs Rapunzel white wine vinegar
6 tbs Rapunzel olive oil MANIRA, extra virgin
1 tbs fresh chili, chopped,
or dried chili flakes
fresh ground pepper and Rapunzel Atlantic sea salt to taste

Details

30 min

vegan

Seraphine
(BerlinKitchen)

Rapunzel Products

Borlotti beans canned

Kalamata olives violet, pitted in brine

Quinoa white HAND IN HAND

Olive oil Manira extra virgin

White wine vinegar

Atlantic sea salt fine