Main courses

Quinoa salad with peaches and almond

Name: Quinoa salad with peaches and almond
Prep time: 40 min
Total time: 40 min
Ingredients: 300 g Rapunzel Quinoa white; Pinch Rapunzel Atlantic sea salt fine; 5 spring onions, chopped; 2-3 peaches, sliced; 2 chicory, sliced; 70 g Rapunzel Almonds roasted, Europe; 50 g Rapunzel Pumpkin kernels roasted; 1 Handful fresh coriander, chopped; 1 Handful fresh basil, chopped; 1 Handful fresh mint, chopped

Ellen Panescu

40 Min.

Only 1 portion

Vegan

Info

Perptime 40 Min.

Ingredients

Portions

300 g Rapunzel Quinoa white
Pinch Rapunzel Atlantic sea salt fine
5 spring onions, chopped
2–3 3 peaches, sliced
2 chicory, sliced
70 g Rapunzel Almonds roasted, Europe
50 g Rapunzel Pumpkin kernels roasted
1 Handful fresh coriander, chopped
1 Handful fresh basil, chopped
1 Handful fresh mint, chopped

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

Preparation

Prepare the quinoa according to the direction on the package. As soon as the water begins to boil, add salt. Meanwhile prepared the dressing. Add all the dressing ingredients into a glass with a watertight lid and shake well until a creamy consistency is reached. Add all the herbs, spring onions, and peaches to the cooked and slightly cooled quinoa and mix well. To plate the quinoa salad, top with the almonds and pumpkin seeds and pour the dressing over everything. Serve slightly warm and add salt as needed.

USED RAPUNZEL PRODUCTS

Quinoa white

Almonds roasted, Europe

Pumpkin kernels roasted

Olive oil Sicilia P.G.I., extra virgin

Maple syrup grade A