Quinoa salad with winter spinach and hummus

Quinoa salad with winter spinach and hummus

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 636 kcal
, Fat: 30 g
, Carbohydrate: 65 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Hummus

1tin chickpeas (440 g), rinsed, drained, set aside 60 g
1dl water
½dl olive oil
1 lime, all of the juice
3tbsp tahini
1tsp Za'atar (spice mix)
¼tsp salt

Quinoa

1tbsp olive oil
300g quinoa
6dl water
½tsp salt
¼tsp Za'atar (spice mix)

Vegetables

1tbsp olive oil
¼tsp Za'atar (spice mix)
¼tsp salt
400g leaf spinach
200g frozen mange-touts
1tsp Za'atar (spice mix)
½tsp salt
1 organic lime, cut into wedges
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How it's done

Hummus

Puree the chickpeas with the water, oil, lime juice and tahini, season.

Quinoa

Heat the oil in a pan, add the quinoa and cook briefly. Pour in the water, season, bring to the boil, cover and simmer over a low heat for approx. 15 mins. until just soft.

Vegetables

Heat the oil in a frying pan, season the chickpeas previously set aside, add to the pan, fry for approx. 5 mins., remove from the pan, set aside. Add a dash of oil, gradually add the spinach, allow to wilt. Add the mangetout, season, heat through. Serve the vegetables on top of the quinoa, add the hummus. Scatter the chickpeas on top, serve with lime.

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