Quinoa salad

  • 30 minutes
  • 4 persons
Rated 3.0 out of 5


  • 3 shallots
  • 300 g sugar
  • 300 g vinegar
  • 5 peppercorns
  • 50 g Jakobsens Danish Flower Honey
  • 140 g red quinoa
  • 16 green asparagus
  • 100 g spinach
  • 2 slices of day-old rye bread
  • Salt
  • Oil for frying
  • 1 handful of red or green basil
  • 1 handful watercress
  • 1 handful tarragon


The day before:

1. Cut the shallots into 1 cm pieces.

2. Boil the vinegar and sugar with the peppercorns and pour the hot brine over the onions in a pickling jar.

During the day:

3. Boil the quinoa in plenty of water for 10 minutes. then drain.

4. Cut asparagus into desired sizes.

5. Heat the honey in a saucepan.

6. Toss the asparagus in the hot honey for about 30 seconds.

7. Chop the rye bread and fry in a pan with a little oil for 4-5 minutes until crispy. Sprinkle with salt.

8. Rinse the spinach and herbs.

9. Arrange everything in a bowl or on a plate.

10. Sprinkle the dish with crusty rye bread.

11. The dish is ready to serve.

Product in the recipe


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