Hazelnut quinoa salad

Hazelnut quinoa salad with quinoa, hazelnuts, rocket and pepper: a nutty, fresh salad with olive oil and apple cider vinegar, ideal as a light meal or side.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 594 kcal per serving
• Protein: 15 g
• Fat: 35 g
• Carbs: 57 g

Ingredients

• 150 g quinoa
• 50 g hazelnuts
• 1 handful of rocket
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 pepper
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve

1. Rinse the quinoa thoroughly and cook it in water until al dente. Then let the steam escape briefly.
2. Cut the pepper into small pieces. Toast the hazelnuts in a pan without any extra fat until fragrant.
3. Stir the olive oil, apple cider vinegar and salt into a simple dressing. Season it so it's well balanced.
4. Put the quinoa, pepper and rocket in a large bowl. Fold in the dressing evenly.
5. Divide the salad and scatter over the toasted hazelnuts. If you like, add the rocket only at the very end so it stays fresh.

Good to know

A salad like this quietly brightens up the table. Nutty, fresh and pleasantly satisfying without feeling heavy. Just right when you want something uncomplicated but still special.

Swaps

Hazelnuts → walnuts (more omega-3 fatty acids) | rocket → lamb's lettuce (milder, also contains folate) | pepper → cucumber (fresher, juicier) | apple cider vinegar → lemon juice (also provides acidity and a little vitamin C)

Allergens

Contains tree nuts from the hazelnuts; well suited to children if the nuts are chopped to suit their age, and uncritical during pregnancy as long as the quinoa is washed thoroughly and all ingredients are prepared fresh.

Dairy-free recipes