PINAR RECIPES

Soups and Salads

Quinoa & Avocado Salad with Pinar Labneh

  • RECIPE VIDEO

INGREDIENTS

360 ml
of water
90 g
quinoa
1
carrot
1
teaspoon of capers
1
cucumber
3-4
cherry tomatoes
2-3
mini radishes
7-8
leaves of purple basil
8
stems of parsley
8
leaves of lettuce
1-2
fresh onions
6-7
bunches of dills

For the avocado sauce

1
tablespoon of Pinar Labneh
1/2 pc
of avocado
1 pc
of lemon juice
60 ml
olive oil
1
tablespoon of mustard
1
tablespoon of mayonnaise
1
dessertpoon of black pepper
1
dessertpoon of salt

PREPARATION

  1. Place quinoa in a small cooking pan. Add water 2 fingers above the quinoa and cook for 10 minutes.
  2. Drain the quinoa and let it cool.
  3. Core out the avocado for the avocado sauce and put in a large plate.
  4. Add Pinar Labneh, mayonnaise, mustard, olive oil, salt and pepper and process in blender to a smooth texture. Mix all the ingredients of salad sauce in a bowl and spread on the salad and then blend again.
  5. As the quinoa cool down, wash the green vegetables and tear off using your hands or mince.
  6. Mince the cucumber, carrot radish. Slice cherry tomatoes into 2-4 pieces.
  7. Mix all the ingredients in a salad bowl, add quinoa and spread the salad sauce over.

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