Recipe

Beetroot and quinoa salad with feta

Suitable for the following diets:
  • histaminarm
  • glutenfrei
  • laktosefrei
  • vegan
  • glutenfrei
  • histaminarm
  • laktosefrei
  • Rezepte
  • vegan
Cook time 20 min.
Level average

Cook time

  • Cook the quinoa according to the package instructions and then allow it to cool 
  • For the dressing, finely purée 125 g beetroot, acerola juice, coconut yogurt and maple syrup, and season with HistaFood Organic Herb Salt to taste 
  • Cut the remaining beetroot into cubes 
  • Peel and finely chop the garlic clove 
  • Cut the zucchini into cubes and fry briefly in a pan with a little olive oil. Allow to cool 
  • Wash the lamb's lettuce and pat dry with a tea towel 
  • Remove the seeds from the pomegranate and mix with the quinoa, garlic, zucchini and finely chopped dates 
  • Carefully fold in the lamb's lettuce 
  • Crumble the vegan feta cheese over the salad and serve with the dressing

Note

We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.
Products for recipe
Organic herb salt
Organic herb salt
7,10 €
(54,62 € / 1kg)
HistaStarter Set
HistaStarter Set
35,63 €39,59 €
(26,79 € / 1kg)

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