RecipeBeetroot and quinoa salad with feta Suitable for the following diets: histaminarm glutenfrei laktosefrei vegan glutenfreihistaminarmlaktosefreiRezeptevegan 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 6,99 € (53,77 € / 1kg) Add to cart HistaStarter Set 35,04 €38,94 € (26,35 € / 1kg) Add to cart