Quinoa Salad with Raspberries

  • 20 minutes
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  • gluten-free, 
  • vegetarian

Ingredients for 4 Portions

250 g quinoa
5 dl vegetable stock
4 tbsp rapeseed oil
3 tbsp apple vinegar
2 tbsp lemon juice
1 tsp mustard
100 g yoghurt
Salt, pepper
250 g mature Emmentaler AOP
4-5 sticks celery, including the green tops
1 tsp pink peppercorns
125 g raspberries

Star of the dish

Put the quinoa in a sieve and rinse with cold water. Bring to the boil with the vegetable bouillon and simmer for 15 minutes. Remove from heat, leave the quinoa to swell and cool down. 

For the sauce, stir together the rapeseed oil, apple vinegar, lemon juice, mustard and yoghurt, season with salt and pepper. Cut the Emmentaler AOP into small cubes. Cut the celery sticks, including the green tops, into thin slices. Gently crush the pink peppercorns. Add to the sauce and mix well. Scatter raspberries on top.

This is a great takeaway salad.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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