Crunchy bean, quinoa & carrot salad from Green Kitchen Stories by David Frenkiel and Luise Vindahl

  • spring onions
  • lemon
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute red currants, black currants, or cranberries for lingonberries.

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Notes about this recipe

  • Eat Your Books

    Can substitute red currants, black currants, or cranberries for lingonberries.

  • eeeve on December 16, 2024

    Made with bulgur as didn't have quinoa in. Roasted cranberries together with the carrots (don't like them fresh). Thought the dressing was a bit too much, would halve next time. Overall the taste was better than expected, it definitely needs the crunch from the hazelnuts. Not sure I'd make again though.

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