Wash quinoa in a sieve and cook in a pot with the vegetable soup for about 15 minutes. Then let it swell for about 10 minutes.
Cut carrots and leek into narrow strips.
Mix mustard, vinegar, garlic, salt, paprika powder, honey and oil to make a marinade.
Mix the cooled quinoa with the cut vegetables and the mariande.
Preparation Tip:
The salad tastes especially good if you leave it in the refrigerator for a few hours before eating.
Related Recipes:
Cream Leek Toast with Smoked SalmonCut the leek into fine strips (julienne) and over-wave very briefly so that it is still crunchy. Immediately...
Vegetable PancakesFor the vegetable pancakes, measure the milk and water in a measuring cup. Stir in the spelt, cheese and salt...
Munkmarsch Mussel Soup with SaffronClean the mussels, select those that have already opened. Remove the shells from the shallots and garlic, chop...
Greek Style Spinach PanFor the Greek-style spinach pan, thoroughly wash the spinach leaves and spin dry. Wash and chop the parsley...
Quick Tomato Coconut SoupFor the tomato-coconut soup, peel the garlic and onion, cut the onion in half. Cut one half into strips, the...
Turkey Breast in Herb Coat on Vegetable Ribbon NoodlesTry this delicious pasta dish: Cut two round medallions from the turkey cutlets, dice the remaining meat into...
Tomato and Carrot SoupSoak rice in warm water and let rest for 1 hour. Rinse and cook in boiling salted water like pasta for 10...
Vegetable Cannelloni with Salad Sauce, Poached Egg and Melted TomatoesTry this delicious pasta dish: 1. rinse the vegetables (carrot, celery, parsley root, leek), clean them and...
Monkfish with Herb Crust on LeekRinse the potatoes and cook with the skin in a little water. Slit leek lengthwise, rinse thoroughly and cut...
Tagliatelle with Cima Di Rapa, Salmon and Pine NutsToast pine nuts in a coated pan without fat until golden brown. Carefully remove the pasta dough from the...