Pic by Franzi.
For my beloved buddha bowls I always need rice or potatoes or… quinoa. I now discovered the colorful red version. Mostly I cook too much quinoa (or rice) for only one dinner. The next day, I use it for this delicious salad creation.
Recipe: Serves 1-2.
1 handful of rocket salad (washed), 1 cup of cooked red quinoa (cooled down), 1 cup of yoghurt, 1 yellow bell pepper (cut into chunks), 1 small onion (diced), 4-6 mushrooms (cut into pieces), 1 tomato (cut into chunks), salt, pepper.
In a big bowl, combine cooked quinoa, bell pepper, mushrooms, onion and tomato pieces. Prepare a dressing with the yoghurt, salt and pepper (If you like add also 1 TblSp of olive oil, but I like it more without. It tastes more fresh). Add dressing to the salad and serve immediately.
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