IMG 32301

Pink salad

For this salad I was inspired by Sueclash from Veggiecookin, so this way I’d like to thank her for the inspiration. I pimped my salad out with quail fillets. Mliaaam!

Preparation time 35 minutes


  • 250 g quinoa
  • 500 ml water
  • 3/4 tbsp salt
  • 1 sweet potato
  • 1/2 white radish
  • 1/2 red beet
  • some yellow & red cherry tomatoes
  • 1/3 cucumber
  • 300 g quail fillets
  • 2 little cloves garlic (optional)
  • 2-3 tbsp lemon juice
  • 3 tbsp olive oil
  • some springs of parsley
  • pepper


As written in Sueclash her ​​recipe: in a fairly large saucepan bring to boil water with half a teaspoon of salt. When the water begins to boil, add quinoa far, wait until it boils, lower the temperature, cover and cook for about 15-20 minutes. Let quinoa cool down.

In another pan boil the water and put in a steam trap. Make the sweet potatoes, red beets and radishes clean, cut into equal cubes. Steam red beets separately for 25 minutes. Then steam separately the sweet potato cubes and white radish cubes, for about cca.8-10 minutes (depending on the size of the vegetables).

Meanwhile, heat a knob of butter in a pan with 1 teaspoon olive oil. Bring the quail fillets with salt and pepper and fry on both sides in hot butter until al-dente.

Meanwhile, in a large bowl put the lemon juice, olive oil, garlic, remaining 1/4 teaspoon salt and pepper. Stir in cooled quinoa, steamed vegetables, drained cans of corn, halved cherry-tomatoes, diced cucumber and chopped parsley and stir amongst well.

Serve well chilled with fried quail fillets and a glass of beer or cider.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.