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Quinoa Salad with Summer Vegetables and Kombucha Dressing

Quinoa Salad with Summer Vegetables and Kombucha Dressing

@maltese

A fresh summer salad based on quinoa, enriched with seasonal vegetables and dressed with a light kombucha-based dressing.

Difficulty: Easy
Cooking: 15 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Quinoa200g
  • Cucumbers1unit
  • Cherry tomatoes150g
  • Bell peppers1unit
  • Kombucha
    Kombucha100ml
  • Extra virgin olive oil3tablespoons
  • Lemon juice2tablespoons
  • Saltto taste
  • Black pepperto taste

Purchasable products

  • Atomic Ginger (Can 33 cl)

    Atomic Ginger (Can 33 cl)

    1 product
    £ 3.18

Preparation

  1. STEP 1 OF 5

    Rinse the quinoa under running water and cook it in salted boiling water for about 15 minutes, until it is soft. Drain and let cool.

  2. STEP 2 OF 5

    Wash and dice the cucumbers, cherry tomatoes, and bell peppers.

  3. STEP 3 OF 5

    In a large bowl, combine the cooled quinoa with the chopped vegetables.

  4. STEP 4 OF 5

    Prepare the dressing by mixing the kombucha with extra virgin olive oil, lemon juice, salt, and pepper to taste.

  5. STEP 5 OF 5

    Dress the salad with the kombucha dressing and mix well before serving.

Suggestions

  • Pot

  • Colander

  • Bowl

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 2 days.

More information

This salad is ideal for a light and refreshing meal during the summer.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)219.57
Carbohydrates (g)22.87
of which Sugars (g)8.08
Fat (g)8.16
of which Saturates (g)1.25
Protein (g)7.2
Fiber (g)15.72
Sale (g)0.27
  • Proteins
    7.2g·13%
  • Carbohydrates
    22.87g·42%
  • Fats
    8.16g·15%
  • Fibers
    15.72g·29%