Parsley Quinoa Salad with Avocado & Garlic Ajvar Yogurt
20 min
Vegan
36277
For 2 Portions
150 g
quinoa
150 g
cherry tomato
90 g
soy yogurt
30 g
pine nut
30 g
red pepper spread (ajvar)
20 g
parsley, fresh
10 g
rice syrup
1/2
lemon
1/2
avocado
2 tsp
olive oil
1 clove(s)
garlic
salt
pepper
1. All set?
2. Cook quinoa according to package instructions. Let cool a bit.
3. Meanwhile, thoroughly wash lemon with hot water, zest, then halve and juice.