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Quinoa Salad with Beetroot and Feta
(0)
45 min
Under an hour
Knuspr-Küche
Dieser farbenfrohe Quinoa-Salat vereint erdige Rote Bete, cremigen Feta und knackige Pinienkerne zu einem wahren Superfood-Erlebnis. Perfekt als leichter Lunch oder gesundes Abendessen, das in weniger als einer Stunde auf dem Tisch steht. Die Kombination aus frischem Babyspinat und süß-saurem Balsamico-Dressing sorgt für eine harmonische Geschmacksexplosion.
Ingredients
Preparation method
Soak the quinoa in cold water for about 10 minutes. Then rinse, add to 200 ml of boiling salted water, and simmer over low heat for approx. 15 minutes. Turn off the stove and let the quinoa swell for another 15 minutes.
Meanwhile, cut the pre-cooked beetroot into cubes, place in a bowl, and mix with the balsamic vinegar and a pinch of salt. Let it marinate in the refrigerator for about 30 minutes.
Wash the baby spinach thoroughly and drain well. Then mix the spinach with the marinated beetroot and the cooled quinoa.
Chef's tip
For an even more intense aroma, you can briefly toast the pine nuts in a dry pan until golden brown. Make sure they don't burn!
Nutritional values
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