Lunch
Quinoa Cucumber Salad with Cottage Cheese
A lukewarm quinoa salad tossed with soft cucumber and a creamy, herb-flecked cottage cheese dressing. There is no vinegar or citrus, just dill or parsley and a pinch of salt to keep it fresh and mild. A light, protein-friendly lunch.
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Ingredients
- 280 g quinoa, cooked and lukewarm
- 1/2 cucumber, peeled and deseeded
- 140 g lactose-free cottage cheese
- 3 tbsp water blended with cottage cheese
- 1 tbsp chopped dill or parsley
- 1 pinch salt
Method
- Prepare the base as described and allow it to become lukewarm.
- Cut the cucumber, peeled and deseeded into small pieces or steam gently.
- Whisk the mild dressing with the herbs until smooth.
- Toss everything lightly, season gently and serve fresh.
Why this recipe is gentle
The dressing is built on lactose-free cottage cheese thinned with water instead of vinegar or lemon, so there is no added acid. The cucumber is peeled and deseeded, the quinoa is served lukewarm, and there is no onion, garlic or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Rinse the quinoa well before cooking to make it easier on the stomach.
- Steam the cucumber gently if raw vegetables tend to cause bloating.
- Serve the salad lukewarm rather than cold for a gentler feel.
