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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 dl water
  • 1 Dose chickpeas (ca. 400 g), abgespült, abgetropft, 60 g beiseite gestellt
  • 3 EL tahini
  • 0.5 dl olive oil
  • 1 lime, ganzer Saft
  • 1 TL Za'atar (spice mix)
  • 0.25 TL salt
Quinoa
  • 0.5 TL salt
  • 300 g quinoa
  • 0.25 TL Za'atar (spice mix)
  • 6 dl water
  • 1 EL olive oil
Vegetables
  • 1 EL olive oil
  • 0.25 TL salt
  • 0.25 TL Za'atar (spice mix)
  • 1 TL Za'atar (spice mix)
  • 400 g leaf spinach
  • 200 g frozen mange-touts
  • 0.5 TL salt
  • 1 organic limes, in Schnitzen
View these products
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.