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Quinoa salad with pulses and yoghurt dip

Name: Quinoa salad with pulses and yoghurt dip
Ingredients: 1 kg Ardo Quinoa; 1 kg Ardo Cauli Power Mix; 300 g Ardo Chickpeas; 300 g Ardo Edamame soybeans; 200 g Ardo Red kidney beans; 200 g Ardo Black beans; 50 g Ardo Spring onions; 10 g Ardo Mint; 10 g Ardo Coriander; 10 g Ardo Garlic cubes; 500 g Greek yoghurt; 100 g Garden cress; Sumac; Salt and pepper

QUINOASALADE_PEULVRUCHTEN_YOGHURTDIP_382_1

Ingredients

1 kg Ardo Quinoa
1 kg Ardo Cauli Power Mix
300 g Ardo Chickpeas
300 g Ardo Edamame soybeans
200 g Ardo Red kidney beans
200 g Ardo Black beans
50 g Ardo Spring onions
10 g Ardo Mint
10 g Ardo Coriander
10 g Ardo Garlic cubes
500 g Greek yoghurt
100 g Garden cress
Sumac
Salt and pepper

Allergens

Soy, Milk

Preparation

Stir-fry the quinoa and Cauli Power Mix in a dash of olive oil, season with salt and pepper. Allow to cool.
Steam the pulses briefly in the steamer and immediately rinse them in cold water.
Combine everything into a colourful salad and season with salt, pepper and a generous dash of olive oil
Mix the Greek yoghurt with the garden herbs and garlic, and season with salt and pepper.
Spoon it onto the salad as a dressing and garnish with the cress and sumac.

Quinoa salad with pulses and yoghurt dip

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Coriander

Garlic diced

Mint

Red Kidney Beans, pre-cooked

Chick peas

Spring onions sliced

Quinoa - precooked

Black beans

Cauliflower Power Mix

Edamame soy beans (Mukimame)

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