Quinoa-tzatziki jars

Quinoa-tzatziki jars

Total: 1 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 210 kcal
, Fat: 12 g
, Carbohydrate: 18 g
, Protein: 6 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:

Betty Bossi Koch-Center

3dl water
100g quinoa
½tsp salt
90g plain yoghurt
60g cream cheese, plain
cucumber, peeled, coarsely grated
1 garlic clove, pressed
½tbsp lemon juice
1tbsp olive oil
¼tsp salt
a little pepper
1 beef tomato, diced
1tbsp olive oil
2pinches salt
2tsp parsley, finely chopped
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4 jars (each holding approx. 250 ml)

How it's done

Bring the water and quinoa to the boil, add the salt and simmer over a low heat for approx. 15 mins., uncovered, until all the liquid has been absorbed, allow to cool.

To make the tzatziki, mix the yoghurt with all the other ingredients up to and including the oil, season. Mix the tomato with the oil, season with salt.

Layer the quinoa, tzatziki and tomatoes in the jars, sprinkle with parsley. Cover the quinoa & tzatziki jars and chill for approx. 30 mins., removing from the fridge approx. 15 mins. prior to serving.


Cooking quinoa

Cooking quinoa

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