Quinoa salad

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Quinoa
  • 1/4 Cucumber
  • 150 g cherry tomatoes
  • 1 red onion
  • 1/4 collar Dill
  • 1 TEASPOON Mustard
  • 7-10 Tbsp Sugar
  • 1 TEASPOON Apple vinegar
  • 7-10 Tbsp Juice of 1 lemon
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 can(s) (212 ml) Vegetable corn
  • 7-10 Tbsp Sprouts and cress

Directions

  1. 1

    Bring the quinoa to the boil with 240 ml of water. Leave to boil until the water has completely evaporated. Let the quinoa cool down. Peel and finely dice the cucumber. Wash, clean and halve the tomatoes. Peel and finely dice the onion.

  2. 2

    Wash the dill, shake dry and chop finely. Mix mustard, 1 pinch of sugar, vinegar and lemon juice, fold in oil. Season with salt and pepper. Stir in the dill. Drain the corn. Mix cucumber, tomatoes, onion and corn with the quinoa.

  3. 3

    Mix the dressing into the salad. Sprinkle with sprouts and cress.

Nutrition Facts

KCAL
290 kcal
CARBS
46 g
FATS
6 g
PROTEINS
11 g