Sastojci: 350 g kinoe (skuvane) - 120 g suve kinoe, 150 g leblebija (kuvane, oceđena) - 50 g sirovih leblebija, 1 crvena paprika, 1 žuta paprika, 1 paradajz, ½ krastavca, 50 g suvih brusnica, 50 g kalamata (crnih) maslina (bez koštice), 1 mladi luk, 60 g badema (krupno mlevenih, pecenih), preliv za salatu od pecenog belog luka.
Priprema:
1. Skuvati kinou.
1b. Skuvati leblebije. Ocediti. Skinuti opnu.
2. Ocistiti paprike od semenki. Oljustiti krastavac. Paprike iseci na kockice, krastavac iseci na tanke kolutove.
3. Pomesati kinou, paprike, masline, leblebija, suve brusnice.
4. Napravite preliv za salatu od pecenog belog luka.
5. Prelijte preko salate i pospite pečenim bademina.
Ingredients: 350 g quinoa (cooked) - 120 g dry quinoa, 150 g chickpeas (cooked, drained) - 50 g dry chickpeas, 1 red pepper, 1 yellow pepper, 1 tomato, ½ cucumber, 50 g dried cranberries, 50 g kalamata (black) olives (pitted), 1 spring onion, 60 g almonds (coarsely ground, roasted), roasted garlic salad dressing.
Preparation:
1. Cook the quinoa.
1b. Cook chickpeas. Drain. Remove the membrane.
2. Clean peppers from seeds. Peel the cucumber. Cut the peppers into cubes, cut the cucumber into thin rings.
3. Mix quinoa, peppers, olives, chickpeas, dried cranberries.
4. Make a roasted garlic salad dressing.
5. Pour over the salad and sprinkle with roasted almonds.
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