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  2. Recipes
  3. Colourful vegetable salad

Colourful vegetable salad

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
lorem ipsum

Ingredients

Servings: 2
Makes:

60 grams quinoa
200 grams red cabbage
2  carrots
½  cucumber
100 grams baby spinach
1 bunch mint
40 grams pomegranate seeds
30 grams roasted cashews

For the Tahini sauce
½  garlic clove, (optional)
40 ml tahini
2 Tbsp lemon juice
1 Tbsp honey
50 ml water
  salt
  pepper


Instructions

STEP 1/5

For the tahini sauce, peel the garlic, cut in half and blend with the remaining ingredients in Braun’s MultiQuick 500 ml chopper attachment to a creamy sauce. Season to taste with salt and pepper.

STEP 2/5

For the vegetable salad, cook the quinoa according to package directions and set aside.

STEP 3/5

Wash the carrots, cucumber and red cabbage well and cut the vegetables into strips with the food processor attachment using the Julienne insert.

STEP 4/5

Wash the spinach and mint. Pluck the mint from the stems.

STEP 5/5

Mix everything in a large bowl with pomegranate seeds, roasted cashews and tahini sauce and serve.


This recipe was prepared with Braun's MultiQuick 9 (MQ 9187 XLI).
  1. Back to homepage
  2. Recipes
  3. Colourful vegetable salad

Colourful vegetable salad

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
lorem ipsum
Servings:2
Makes:

Ingredients


60 grams quinoa
200 grams red cabbage
2  carrots
½  cucumber
100 grams baby spinach
1 bunch mint
40 grams pomegranate seeds
30 grams roasted cashews

For the Tahini sauce
½  garlic clove, (optional)
40 ml tahini
2 Tbsp lemon juice
1 Tbsp honey
50 ml water
  salt
  pepper

Instructions

STEP 1/5

For the tahini sauce, peel the garlic, cut in half and blend with the remaining ingredients in Braun’s MultiQuick 500 ml chopper attachment to a creamy sauce. Season to taste with salt and pepper.

STEP 2/5

For the vegetable salad, cook the quinoa according to package directions and set aside.

STEP 3/5

Wash the carrots, cucumber and red cabbage well and cut the vegetables into strips with the food processor attachment using the Julienne insert.

STEP 4/5

Wash the spinach and mint. Pluck the mint from the stems.

STEP 5/5

Mix everything in a large bowl with pomegranate seeds, roasted cashews and tahini sauce and serve.

Notes

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