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


4 people


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:

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


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


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

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


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.


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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