70 g Quinoa
30 g Arugula
100 g Cucumbers
50 g Radish
50 g Carrot
10 g Almond
1 tsp Olive oil
Lemon juicetaste
Herbstaste
Salttaste
Peppertaste
1
Boil quinoa, put in a bowl in the ratio of water 1:2;
2
Wash arugula, dry, grind, put in quinoa; Cut vegetables and add to porridge;
3
Soak the almonds first, chop, add to the porridge. Season with oil, lemon juice and spices to taste.
CategorySaladsCuisineMediterraneanCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
70 g Quinoa
30 g Arugula
100 g Cucumbers
50 g Radish
50 g Carrot
10 g Almond
1 tsp Olive oil
Lemon juicetaste
Herbstaste
Salttaste
Peppertaste