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Quinoa salad and pink humus

For this week, a recipe that requires a bit of preparation the day before but which I assure you is well worth it. The mixture of flavors is percussion and proves that we can combine with happiness the local flavors and seasonal products 🙂

INGREDIENTS for 2 people

  • 1 bowl of cooked quinoa
  • 1 handful of almonds soaked in water for 1 night
  • 2 tablespoons raisins soaked in water for 30 minutes
  • 2 handfuls of mesclun or arugula salad
  • 1 handful of sliced ​​mushrooms
  • 100g chickpeas
  • 1/2 beetroot
  • 1 tablespoon tahini
  • olive oil
  • salt
  • pepper


  • Prepare your hummus by mixing chickpeas, beetroot, 2 tablespoon oil, tahini, salt and pepper
  • When you get a creamy cream, reserve in a bowl the hummus
  • On a plate arrange the quinoa
  • Pour the almonds (I prefer to remove the skin, it’s quite easy after soaking)
  • Add 1 tablespoon of grapes and the salad then the mushrooms
  • Decorate with the hummus (for the style I scatter linseed on the hummus)
  • If you like creamy salads, you can accompany your salad with a vinaigrette


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Fondatrice de Vegan Beauty

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