Here comes a delicious spring meal - inspired by the great Shabnam Rebo from The Hungre Warrior blog! In this super fresh quinoa salad you can use (almost) all spring herbs and you can also use your imagination or your vegetable box when choosing the vegetables let...
In addition to Kraut Deluxe, Garlic & Pepper Kraut also goes well here!
Ingredients for 2 people:
approx. 250g cooked quinoa
1 large zucchini, washed and peeled or cut into sticks
100 g fresh baby spinach
1 tbsp olive oil
60g fresh herbs: (parsley, mint, dill, wild garlic, chives and basil)
30g roasted pistachios, chopped (plus more for topping)
1 tsp maple syrup
2 teaspoons medium hot mustard
1 garlic clove, pressed
Juice 1/2 lemon (lemon zest for the topping!)
1.5 ripe avocados
200 ml cold water
1/2 glass of SUUR Kraut Deluxe or Garlic Pepper
Topping: cress, olive oil
Mix all the ingredients for the pesto in a blender or with a hand blender until creamy.
Heat olive oil in a pan and sauté zucchini for about 3 minutes. Add the spinach, put the lid on and let it fold up briefly. Season with salt and pepper.
Combine cooked quinoa, zucchini, spinach, and pesto in a bowl.
Serve with cabbage and toppings.