Vegan Red Quinoa Salad
Israeli red quinoa salad with vegetables, raw tahini and lemon juice
- AdditionsType
- EasyDifficulty
- 10 minPrep. Time
- 2Serving/Unit
Ingredients
Red quinoa, 1/2 cup
Cucumber with peel, 1 medium unit
Red pepper, 1 medium unit
Pickle, 3 average sizes
Green onion, 4-5 medium units
Chive, 1/2 bunch
Carrot, 2 medium units
without peel
Whole sesame tahini, 2 tablespoons
to taste
Lemon juice, 1 unit
freshly squeezed
Thin pink salt from the Himalayas, to taste
Parsley, 1 handful
or coriander - to taste
Preparation
1. Cook the red quinoa (0.5 of dry quinoa) in plenty of water until soft, strain and cool. After cooking should come out as 1.5 cups of cooked quinoa.2. Chop all the vegetables and mix with the quinoa.3. Serve with tahini seasoned with lots of lemon and a little salt. Garnish with parsley or coriander.4. Bon appetite (:Total time: 15-30 min
The nutritional value does not include the Himalayan salt.
Vegan Cooking Vegan Salads Vegan Israeli Recipes Quinoa Cucumber Red Pepper With Pickles Green Onion Chive Carrot With Tahini Lemon Juice Parsley Cooked Vegan Salads Easy Vegan Salads Vegan Vegetable Salads Vegan Salads for Entertaining Rich Vegan Salads Special Vegan Salads Refreshing Vegan Salads Interesting Vegan Salads Healthy Vegan Recipes Vegan Healthy Salads
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 371 cal | 70 cal |
| Proteins | 14 g | 3 g |
| Carbohydrates | 55 g | 10 g |
| Fat | 12 g | 2 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Orit Chen
Tasty vegan quinoa salad