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Quinoa salad with winter spinach and hummus
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 636
  • Fat about 30g
  • Carbohydrates about 65g
  • Protein about 22g
This is needed
This is needed for 4 people
Hummus
  • 1 tin chickpeas (440 g), rinsed, drained, set aside 60 g
  • 0.5 dl olive oil
  • 1 dl water
  • 1 lime, all of the juice
  • 1 tsp Za'atar (spice mix)
  • 3 tbsp tahini
  • 0.25 tsp salt
Quinoa
  • 6 dl water
  • 1 tbsp olive oil
  • 300 g quinoa
  • 0.5 tsp salt
  • 0.25 tsp Za'atar (spice mix)
Vegetables
  • 1 tbsp olive oil
  • 1 tsp Za'atar (spice mix)
  • 0.5 tsp salt
  • 400 g leaf spinach
  • 200 g frozen mange-touts
  • 1 organic lime, cut into wedges
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And that's how it's done
And that's how it's done
Hummus
Puree the chickpeas with the water, oil, lime juice and tahini, season.
Quinoa
Heat the oil in a pan, add the quinoa and cook briefly. Pour in the water, season, bring to the boil, cover and simmer over a low heat for approx. 15 mins. until just soft.
Vegetables
Heat the oil in a frying pan, season the chickpeas previously set aside, add to the pan, fry for approx. 5 mins., remove from the pan, set aside. Add a dash of oil, gradually add the spinach, allow to wilt. Add the mangetout, season, heat through. Serve the vegetables on top of the quinoa, add the hummus. Scatter the chickpeas on top, serve with lime.