Quinoa-bulgar salad with pickled vegetables and avocado dressing

Name: quinoa-bulgar salad with pickled vegetables and avocado dressing
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400 g boiled beetroot; 1 kohlrabi; 1 Red onion; 1 liter tap water; 100 ml Red wine vinegar; 1 tl salt; 2 tl sugar; 4 medium sized egg; 1 ready to eat avocado; 2 el capers; 10 g fresh chives; 250 g chilled cooked quinoa bulgur mix; 85 g lamb's lettuce; 50 g roasted pine nuts

Surprising salad with beetroot, kohlrabi, onion, eggs, avocado, quinoa and bulgur, lamb's lettuce and pine nuts.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Cut the beetroot into cubes. Cut the kohlrabi into slices of ½ cm and the slices into bars of ½ cm. Cut the red onion into thin slices.
Put the beet, kohlrabi and onion in a large bowl.
Bring the water to the boil and pour the boiling water over the beet, kohlrabi and onion. Leave for 2 minutes.
Meanwhile, mix the red wine vinegar with the salt and sugar. Drain the vegetables and mix in the vinegar.
Let stand for at least 15 minutes, but longer is allowed (picking).
Boil the eggs for 6½ min. So that the protein is solidified and the yolk is still soft. Let scare and peel.
Cut the avocado half in half. Remove the kernel and scoop out the flesh from the peel. Put in a high cup.
Add the capers and a portion of the pickle fluid from the vegetables and grind with the hand blender into a thick dressing.
Cut or cut the chives into small pieces and mix through the dressing. Add some water if the dressing is too thick. Season with pepper.
Put the quinoa-bulgur mix in a large bowl and mix in the lamb's lettuce. Drain the pickled vegetables and mix through the salad.
Halve the eggs and divide with the avocado dressing over the salad. Sprinkle with the rest of the capers and the pine nuts.

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Nutrition

405Calories

Sodium18% DV440mg

Fat35% DV23g

Protein32% DV16g

Carbs9% DV28g

Fiber40% DV10g

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