Salads

Quinoa Salad with Borlotti Beans, Olives and Mint Leaves

Name: Quinoa Salad with Borlotti Beans, Olives and Mint Leaves
Prep time: 30 min
Total time: 30 min
Ingredients: 100 g Rapunzel quinoa white; 170 g Rapunzel olives Kalamata violet, without stones; 400 g Rapunzel borlotti beans in a can, strained; 130 g (about 10) cocktail tomatoes, cut into quarters; 1/2 cucumber, sliced and chopped into small pieces; 4 tbs Rapunzel white wine vinegar; 6 tbs Rapunzel olive oil MANIRA, extra virgin; 1 tbs fresh chili, chopped, or dried chili flakes; fresh ground pepper and Rapunzel Atlantic sea salt

Seraphine Wilhelm

30 Min.

Only 1 portion

Vegan

★ ★ ★ ★ ★

5.0 Rezept bewerten

Info

Perptime 30 Min.

Ingredients

Portions

100 g Quinoa white
170 g Kalamata olives violet, pitted in brine
400 g Borlotti beans canned
130 g (about 10) cocktail tomatoes, cut into quarters
1 cucumber, sliced and chopped into small pieces
4 tbs Rapunzel white wine vinegar
6 Olive oil Manira extra virgin
1 tbs fresh chili, chopped, or dried chili flakes
Atlantic sea salt fine

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Follow the package instructions to cook the quinoa and let cool off. Mix quinoa, olives, beans, cucumbers, tomatoes and chili flakes in a big bowl together. Sprinkle vinegar and olive oil over the salad and add salt and pepper to taste.

USED RAPUNZEL PRODUCTS

Borlotti beans canned

Kalamata olives violet, pitted in brine

Quinoa white

Olive oil Manira extra virgin