Idealna letnia sałatka z komosy ryżowej z liśćmi cykorii i pistacjami dla dodatkowej chrupkości.
Quinoa pistachio salad
Rated 5.0 stars by 1 users
Category
salads
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
The perfect summery quinoa salad with green cornsalad eaves and pistachios for extra crunch and tahini for nutty flavour.
AK
Ingredients
-
quinoa tri colour (cooked) 2 cups
-
roasted pistachios 2 handful (chopped or whole)
-
cornsalad leaves
-
sea salt
-
black pepper
-
tahini
-
olive oil
-
pumpkin oil
-
apple cider or balsamic vinegar
-
lemon juice 1 tbsp
-
agave 1 tbsp
Directions
Prepare the quinoa: cook it water with salt for approx. 20 min. Set aside to cool down.
Place 1 cup of quinoa on each plate (2 portions) alongside with cornsalad leaves. Makes it look neat and pretty.
Prepare the dressing: mix (use blender) olive oil, vinegar, salt, pepper, agave, lemon juice and tahini.
Top your salad with the dressing! Serve alone, with a toast or with a slice of sourdough bread.
