May 4, 2023 Natalia Reca 0Comment

Chef: Natalia Reca - Apétit Catering

Dish: Quinoa salad


  • 1 cup quinoa
  • 2 cups bone broth (or water)
  • 2 cups fresh spinach
  • 1 cup kale
  • 1 cup grated carrots
  • 1 cup grated cabbage
  • 1 cucumber, sliced
  • 1 avocado, sliced
  • 1/2 cup sliced almonds
  • 1/2 cup crumbled feta cheese


  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 cloves chopped garlic
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. Cook the quinoa in bone broth according to package instructions, then let it cool.
  2. In a large bowl, add the cooled quinoa and spinach.
  3. In a smaller bowl, massage the kale with olive oil for a few minutes, then add it to the larger bowl.
  4. Add the grated carrots, cabbage, sliced cucumber, and avocado to the bowl.
  5. In a separate bowl, mix the olive oil, garlic, Dijon mustard, salt, and pepper to make the dressing.
  6. Drizzle the dressing over the salad and toss to combine.
  7. Toast the sliced almonds on low heat for a few minutes, then sprinkle them over the top of the salad.
  8. Lastly, add the crumbled feta cheese and enjoy your delicious and healthy salad!

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