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Ingredients (4 servings)
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250 g Bio Quinoa Mix Tricolore
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500 g Bio Erdäpfel
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1 Stk. Bio Gurke
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4 Stk. Bio Dinkelweckerl
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40 ml Olivenöl, Essig
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Salz, Pfeffer
Preparation
- Rinse the quinoa under running water and simmer in twice the amount of salted water for about 15 minutes until the water is absorbed.
- Wash the potatoes, cut into small cubes, and fry in a pan with a little oil for about 15 to 20 minutes until crispy.
- Wash the cucumber, dice finely as well, and mix in a large bowl with vinegar, oil, salt, and pepper.
- Fold in the cooled quinoa and warm fried potatoes, and serve the salad together with the fresh spelt rolls.
