1 serving

Ingredients: 50 grams of quinoa, 150 grams of turnip greens (washed and coarsely chopped), 300 grams of cucumber (cut into pieces), 1 beetroot (peeled, boiled and cut into pieces), 150 grams of chestnut mushrooms (roughly chopped), 2 stalks of celery (cut into pieces), salt and pepper to taste.

Step 1

Cook the quinoa according to the package. I added 1 teaspoon of herbal salt (herbal stock) is also possible.

Step 2

Place the pieces of beetroot, cucumber, celery and turnip greens in a large bowl and stir gently.

Step 3

Grab a frying pan and put it on the stove. Fry the mushrooms.

Step 4

When the quinoa is ready, carefully stir the mushrooms into the quinoa. Do you want to eat the salad immediately? Then you can eat this lukewarm. Then carefully mix everything together and season with salt and pepper if necessary.

Step 5

Would you like to take your salad with you? Then make sure that the quinoa, mushrooms and beetroot have cooled down properly. When everything is cold, you can stir the salad thoroughly. Divide the salad into your boho tiffin bowls.