المكونات

  • Quinoa 185g
  • SpinneysFOOD bottled water 430ml
  • SpinneysFOOD crystal sea salt 1 tsp
  • Lemons 2
  • SpinneysFOOD freshly parsley 10g
  • Celery stalks 4
  • SpinneysFOOD bunched spring onions 1
  • SpinneysFOOD raw walnuts 20g
  • Feta cheese 125ml
  • Full-cream yoghurt 125ml
  • SpinneysFOOD olive oil 2 tbsp
  • Celery leaves 250ml
  • SpinneysFOOD black peppercorn ½ tsp

أدوات ومستلزمات الطبخ

  • Saucepan 1

Nutrition (Per serving)

  • سعرات حرارية 273
  • دهون 13g
  • المشبعة 3g
  • بروتين 10g
  • الكربوهيدرات 34g
  • السكريات 1g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

تبولة الكرفس

Arabic 10 Mins Prep · 45 Mins Cook


  1. Place the quinoa, water and ½ tsp salt in a small pot and bring to a boil.
  2. Lower the heat and cook, covered for 15 minutes.
  3. Turn the heat down to the lowest setting and cook for 15 minutes.
  4. Remove from the heat and leave covered, for 5-10 minutes. If any liquid remains at the bottom of the pan, or if the quinoa is still a bit crunchy, return the pot to a low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
  5. Fluff the quinoa using a fork.
  6. Zest and juice the lemons.
  7. Finely chop the parsley.
  8. Finely slice the celery stalks and spring onion.
  9. Toast the walnuts.
  10. Crumble the feta.
  11. Scoop the quinoa into a serving dish and stir through the parsley, celery, spring onion and top with the yoghurt, olive oil, feta, walnuts and celery leaves.
  12. Season with the remaining salt and freshly ground pepper and serve.