Quinoa and raspberry salad

Quinoa and raspberry salad

Total: 45 min. | Active: 45 min.
Nutritional value / person: 486 kcal
, Fat: 21 g
, Carbohydrate: 49 g
, Protein: 18 g


4 person


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 tbsp olive oil
3 red onions, cut into wedges
¼ tsp salt


4 dl water
200 g red quinoa
½ tsp salt


4 tbsp white balsamic vinegar
3 tbsp olive oil
2 tbsp plain yoghurt
1 organic lemon, use grated zest and 1 tbsp of juice
¼ tsp salt
a little pepper


90 g cured ham in slices
2 bunches radishes, very thinly sliced
150 g raspberries
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How it's done

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Heat the oil in a pan. Add the onions, sauté for approx. 5 mins., season with salt. Remove, set aside the onions.


Pour the water into the same pan, bring to the boil. Add the quinoa, season with salt, cover and simmer over a low heat for approx. 30 mins. until just soft, stirring occasionally, then allow to cool slightly.


Pour the balsamic into a measuring cup along with all the other ingredients up to and including the lemon juice, season, puree.


In a non-stick frying pan, fry the cured ham without any fat for approx. 4 mins. until crispy, then remove. Mix the quinoa with the dressing and radishes, serve on a platter. Top with the crispy cured ham and raspberries.

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