Calories 524 kcal
carbohydrates 69 g
Protein 11 g
fat 21 g
Time to prepare:
Preparation time15 minutes
Cooking / baking time15 minutes
For the quinoa salad, bring the quinoa to the boil in plenty of vegetable stock and simmer for 15 minutes.
Then pour over a sieve and allow to drain for approx. 10 minutes (to cool).
In the meantime, mix lemon juice, vinegar, syrup and mustard in a bowl for the dressing.
Then stir in the olive and apricot kernel oil; salt and pepper.
Put the white cabbage in the dressing and gently massage in the dressing by hand (put on a glove!).
Then season with salt and pepper, add the cranberries and parsley and fold in the quinoa.
Mix everything well and season with salt and pepper.
Serve the quinoa salad sprinkled with hazelnuts.