Ideal to take with you: beet salad with quinoa and alfalfa

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We’ve been seeing it more and more lately: the bread bin with cheese sandwiches is being replaced by an extensive salad with the tastiest grains, vegetables and other ingredients. This beet salad from the blog Three girls, one kitchen is ideal to take with you, but of course also delicious to munch on at home.

For 2 people

  • 130 grams quinoa
  • 2 hands of lamb’s lettuce
  • 2 precooked and peeled beets
  • 6-8 cherry tomatoes
  • Handful of alfalfa
  • half lemon
  • 2 eggs
  • 10 fresh basil leaves
  • Pepper, salt, olive oil

Cook the quinoa as directed on the package. During cooking, add a little lemon juice for taste and put the egg together with some water in a pan. Once the water begins to bubble, let the egg cook for another four minutes. Pour some boiling water over the alfalfa (this will kill the bacteria).

Cut the beets into pieces, halve the cherry tomatoes and put all the ingredients together in a bowl. Mix everything well, add the basil leaves and season with salt and pepper.

Let the quinoa cool and mix with the other ingredients. Cut the eggs into wedges and place on the salad.

Source: Culy by
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