Quinoa and kale salad

Quinoa and kale salad

Total: 50 min. | Active: 20 min.
lactose-free, gluten-free
Nutritional value / person: 254 kcal
, Fat: 10 g
, Carbohydrate: 24 g
, Protein: 12 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

Quinoa

150 g red quinoa
salted water, boiling

Vinaigrette

1 ½ tsp mustard
4 tbsp white wine vinegar
2 tbsp olive oil
2 tbsp water
2 sprigs thyme, leaves torn off
1 tsp salt
a little pepper

Salad

200 g washed, prepared kale
50 g light sultanas
50 g Bündnerfleisch (Graubünden air-dried meat) in slices, thinly sliced
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How it's done

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Quinoa

Cook the quinoa in boiling salted water for approx. 30 mins. until soft, drain, allow to cool slightly.

Vinaigrette

In a bowl, mix the mustard with all the other ingredients up to and including the thyme, season.

Salad

Add the kale and sultanas to the vinaigrette, knead well by hand for approx. 2 mins. Add the quinoa, mix, top with the air-dried meat.

How-tos

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