Vegetable soup/ Quinoa salad with tuna

Make your iftar healthy during Ramadan.

Today is the 8th day of Ramadan. We offer you vegetable soup and quinoa salad recipes rich in useful ingredients that facilitate digestion, which you can prepare for iftar.

Vegetable soup

Ingredients:
• 4 tablespoons sunflower oil;
• 1 dried onion;
• 2 carrots;
• 1 stuffed pepper;
• 1 celery stalk;
• 1 pumpkin;
• 2 sprinkles of green onions;
• 1 teaspoon salt;
• 1 teaspoon pepper
• 6 glasses of water;
• ½ a glass of yogurt;
• 2 tablespoons flour;
• 1 egg yolk;
• 3-4 drops of lemon.
Special tip: It is recommended to chop all vegetables evenly so that they cook at the same time.
Preparation:
1. After heating 4 tablespoons of sunflower oil in a saucepan, add 1 diced onion and fry until soft;
2. Add 2 diced carrots, 1 stuffed red pepper, 1 celery stalk, 1 zucchini and 2 slices of chopped fresh onion and continue frying at 1 minute intervals;
3. Then add 1 teaspoon of salt, 1 teaspoon of pepper and 6 cups of water to the pot and mix. Close the lid and bring to a boil;
4. While the soup is boiling, mix 2 tablespoons of flour, 1 teaspoon of salt, 1 egg yolk and 3-4 drops of lemon in a bowl where you add half a cup of yogurt;
5. Take 1 tablespoon of boiling soup water, add it slowly and equalize the heat;
6. Turn off the bottom of the boiling soup and slowly add the prepared mixture to the pot;
7. Cook on low heat for 10 minutes.

Quinoa salad with tuna
Ingredients:
• 1 glass of quinoa;
• 1.5 glasses of water;
• 200 g of canned tuna;
• 2 cucumbers;
• 10 cherry tomatoes;
• 4 sprinkles of green onions;
• Dill, coriander;
• 3 tablespoons olive oil;
• 1 tablespoon grape vinegar;
• 1 teaspoon salt.
Special advice: Leave the quinoa in plenty of water for 1-2 hours before cooking and boil it after straining the bitter water.
Preparation:
1. Ventilate the boiled quinoa with a wooden spoon so that it does not stick together and wait for it to be warm;
2. Cut the peeled cucumbers into large cubes. Divide cherry tomatoes in half. Fresh onions, cut into rings. Finely chop the coriander and dill;
3. To prepare the sauce; mix olive oil, grape vinegar and salt in a bowl;
4. Pour the boiled quinoa and all the salad ingredients into a deep mixing bowl. After mixing with the sauce, serve immediately.