Stone fruit and quinoa salad

Stone fruit and quinoa salad

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 445 kcal
, Fat: 15 g
, Carbohydrate: 62 g
, Protein: 13 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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300 g quinoa (e.g. tricolore)
salted water, boiling


1 tbsp mild mustard
1 tbsp maple syrup
2 organic limes, use a little grated zest and all of the juice
4 tbsp olive oil
½ tsp salt
a little pepper


50 g rocket
4 sticks celery, sliced
4 apricots, pitted, cut into segments
1 nectarine, pitted, cut into segments
200 g cherries, halved, pitted
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How it's done

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Cook the quinoa in boiling salted water for approx. 20 mins. until soft, drain.


Combine the mustard, maple syrup, lime zest and juice with the oil, season. Add half of the dressing to the quinoa, mix. Set aside the remainder of the dressing.


Plate up the quinoa with the rocket, celery, apricots, nectarine and cherries. Drizzle with the reserved dressing.

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