Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 100 g quinoa
- 1 can chickpeas, approx. 580 g drained weight
- 4 carrots, approx. 300 g
- 2 onion (s), young
- 8 date (s), dried, pitted, approx. 0 g
- 80 g raisins
- 50 g pistachios, without shell
- 5 tablespoon olive oil
- 4 tablespoon lemon juice
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ cumin powder
- 0.5 teaspoon ½ chili powder
- 0.5 ½ bunch parsley
- 2 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa with hot water and boil it in 300 ml water for approx. 18 min.
- Drain the chickpeas, grate the carrots, finely chop the spring onions and dates, chop the pistachios and mix everything with the quinoa and raisins.
- For the dressing, finely chop the parsley, mix with the remaining ingredients and spread over the salad.
- Can be served immediately or kept in the refrigerator for three days.
- A real power salad.
- 280 Kcal per serving.
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