Rocket and blackberry salad

Rocket and blackberry salad

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 552 kcal
, Fat: 26 g
, Carbohydrate: 58 g
, Protein: 14 g

Ingredients

2 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

Quinoa

2 tbsp olive oil
1 onion, finely chopped
150 g quinoa white
2 dl water
¼ tsp salt

Dressing

200 g blackberries
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey mustard
¼ tsp salt
a little pepper
100 g rocket
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How it's done

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Quinoa

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

Dressing

Using a fork, mash 100 g of blackberries in a bowl. Add the balsamic, oil and mustard, stir in, season. Add the quinoa, rocket and remaining blackberries, mix.

Good to know
Tip: Sprinkle chilli flakes and roasted pumpkin seeds on top of the salad.

How-tos

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