50 g Quinoa
100 g A tomato
60 g Chickpeas
Clove of garlic
10 g Tahini
100 g Carrot
50 g Fennel
30 g Celery
50 g Cucumber
1 tbsp Olive oil
Greenstaste
Salttaste
Peppertaste
1
Boil quinoa. Chop the tomato, add to the grits, add herbs, spices to taste, mix;
2
Pre-soak and boil chickpeas, put in a blender, add a clove of garlic, tahini, salt, pepper, spices, herbs to taste, olive oil. Beat everything and put on a dish.
3
Slice carrots, fennel, celery, cucumber, serve with hummus and quinoa.
CategoryMain CourceCuisineMediterraneanCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
50 g Quinoa
100 g A tomato
60 g Chickpeas
Clove of garlic
10 g Tahini
100 g Carrot
50 g Fennel
30 g Celery
50 g Cucumber
1 tbsp Olive oil
Greenstaste
Salttaste
Peppertaste
Directions
1
Boil quinoa. Chop the tomato, add to the grits, add herbs, spices to taste, mix;
2
Pre-soak and boil chickpeas, put in a blender, add a clove of garlic, tahini, salt, pepper, spices, herbs to taste, olive oil. Beat everything and put on a dish.
3
Slice carrots, fennel, celery, cucumber, serve with hummus and quinoa.