glutenfrei

Beetroot and quinoa salad with feta

This beetroot and quinoa salad is suitable for a low-histamine diet – and not only does it look great, it also impresses with its fruity and savory taste.

Preparation time

20 minutes

This recipe is

  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free
  • vegan

Ingredients for 2 people

  • 1 clove of garlic (1)
  • 125 g quinoa
  • 250 g beetroot (vacuum-packed)
  • ½ zucchini
  • 25 g lamb's lettuce
  • 4 dates (pitted)
  • ½ pomegranate (1)
  • 1 tbsp acerola juice
  • 1½ tbsp coconut yogurt (1)
  • ½-1 tsp maple syrup
  • 100g vegan feta (1)
  • 1 tbsp olive oil
  • HistaFood Organic Herb Salt
Quinoa Beetroot Salad
preparation
  • Cook the quinoa according to the package instructions and then let it cool.
  • For the dressing, finely puree 125g beetroot, acerola juice, coconut yogurt and maple syrup and season with HistaFood organic herb salt.
  • Cut the remaining beetroot into cubes.
  • Peel and finely chop the garlic clove.
  • Cut the zucchini into cubes and fry in a pan with a little olive oil until browned. Let cool.
  • Wash the lamb's lettuce and pat dry with a tea towel.
  • Remove the seeds from the pomegranate and mix with quinoa, garlic, zucchini and finely chopped dates.
  • Gently stir in the lamb's lettuce.
  • Crumble vegan feta cheese over the salad and serve with the dressing.

Our HistaFood tip

Alternatively, you can prepare the salad with millet or rice.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.

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