Rinse the quinoa under running water and cook it in salted boiling water for about 15 minutes, until soft. Drain and let cool.
Wash and dice cucumbers, cherry tomatoes and peppers.
In a large bowl, combine the cooled quinoa with the diced vegetables.
Prepare the dressing by mixing the kombucha with extra virgin olive oil, lemon juice, salt and pepper to taste.
Dress the salad with the kombucha dressing and mix well before serving.
Pot
Colander
Bowl
Store in the refrigerator in an airtight container for up to 2 days.
This salad is ideal for a light and refreshing meal during the summer.
Italy
| 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 |
