Free shipping on orders over $80. Promotional codes do not apply to the Discovery Box and Subscriptions.

Next delivery date:
August 17, 2021

Quinoa salad with beet puree, mint, cashew nuts, and vegetables

Ingredients (2 servings)

  • 1 liter of cooked quinoa
  • ½ bag of Épurée beet puree
  • 140 g cherry tomatoes (0.5 pints)
  • ½ cucumber
  • 1 bell pepper
  • ½ red onion
  • ½ lemon (zest and juice)
  • 1/3 cup of chopped mint
  • 1 tablespoon of chives
  • 1 tablespoon of parsley
  • 2 green onions
  • 1 tablespoon of olive oil or camelina
  • 1 tablespoon of honey
  • 2 tablespoons of white balsamic vinegar
  • 2 tablespoons of crumbled cashew nuts

Preparation

  1. Cook quinoa in salted water (500 ml to cook) and then cool.
  2. Thaw the beet puree so that it is cold or take it out the day before.
  3. Cut the tomatoes in 2, cucumber, and bell pepper into macedoine, chop the red onion and fresh herbs and green onions.
  4. Mix all ingredients except herbs, cashews, and green onions to garnish.

Suggestion

  • Add strawberries or raspberries
  • Garnish with Finfinoix chive and garlic spread
  • Or feta cheese
Share on facebook
Share on twitter
Share on pinterest

Do you like the recipe? Share it with your family and friends 🙂

Leave a Reply

Similar recipes

Salmon filet, cauliflower puree, poached egg, and hash browns with tarragon

Salmon filet, cauliflower puree, poached egg, and hash browns with tarragon Ingredients 4 salmon fillet (about 150 g per serving)...

Carrot, Orange and Cardamom Muffin

Carrot, Orange and Cardamom Muffin Variants For those who like their muffins sweeter, you can add ¼ cup of sugar....

Asian Salmon Tartar with Broccoli Puree

Asian Salmon Tartar with Broccoli Puree Ingredients 280g of L’Atelier du Tartare salmon 1 tbsp. Épurée broccoli purée (to taste)...
Add to cart