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Salad with Quinoa and Kombucha

Ingredients

60 g lettuce lolla rosso
50 g Romano salad
100 g baked zucchini
60 g cucumbers
50 g of radish
1 celery stalk
120 g cooked quinoa
150 g tea fungus
30 g honey
30 g olive oil
10 g mustard
5 g cilantro
breadcrumbs

Remember, earlier on the windowsills in three-liter jars lived and lived kombucha. It is possible that many of them still live today. As it turned out, it is an excellent base for the sauce. Want to check it out, make this salad.

Step 1

For the sauce, boil the infusion of kombucha by 3/4. Add honey, olive oil, mustard and finely chopped cilantro. Grind the mixture with a blender.

Step 2

Zucchini, cucumbers, radishes and celery cut into thin slices. Mix with lettuce and quinoa. Mix the resulting mixture with the sauce and serve immediately.