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Beet, Endive & Quinoa Rainbow Salad

www.greenkitchenstories.com
  • minutes
  • Serves 6

INGREDIENTS

1 serving

chioggia beet

3 cups

ml / 190 g quinoa

6

endives or/and fennel

1

drizzle honey

1

coconut oil

1 tsp

sea salt

1 handful

walnuts

2 cups

ml / 600 g chickpeas/garbamzo beans

2

apples

4

chioggia beets

4 larges

tomatoes

2 cups

g mache salad greens

2

avocadoes

200 gs

oz goat's cheese

1 serving

dressing

2 tbsps

cold-pressed rapeseed oil

2 tbsps

lemon zest

2 tbsps

honey

1 pinch

sea salt & pepper

1 serving

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1 serving

ps! three years ago we were here

1 serving

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1 serving

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1 serving

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