Quinoa Salad with Broccoli, Peas and Beetroot Hummus Vegetarian Recipe

Ingredients for 4 persons

  • 2 dl quinoa, red
  • 1 Vegetable stock cube
  • 150 g of feta cheese
  • 500 g beetroot, pre-cooked
  • 1 can of chickpeas, (400 g)
  • 4 tablespoons lemon, pressed + 2 tablespoons
  • 0.75 tsp cumin, malt
  • 250 g broccoli
  • 2 dl green peas, frozen
  • 100 g salad mix
  • 1 dl pumpkin seeds, toasted
  • olive oil, salt, freshly ground black pepper

How to prepare

  • Cook the quinoa as directed on the package. Add a broth dice to the boiling water. Pour off the water and pour the quinoa on a saucer.
  • Crumble over the cheese.
  • Cut the beets into coarse chunks and place them in a bowl with drained chickpeas, 4 tablespoons lemon juice, cumin, 1 tablespoon oil, 1 teaspoon salt and 2 tablespoons pepper. Mix smoothly with a mixer rod.
  • Break the broccoli into bouquets. Boil them in lightly salted water for about 2 minutes. Add the peas when about 1 minute remains. Pour in a strainer and cool down lightly in cold water.
  • Add broccoli and peas to the quinoa. Pour over 2 tablespoons lemon juice and 1 tablespoon oil. Turn in the salad. Serve with hummus.

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