Vegetable Soup / Quinoa Salad with Tuna

Make your iftar healthy this Ramadan!
 Today is the 8th day of Ramadan. We present to you two light and nutritious recipes for iftar: an easy-to-digest vegetable soup and a quinoa salad rich in healthy ingredients.

Vegetable Soup

Ingredients:

• 4 tbsp sunflower oil
• 1 onion
• 2 carrots
• 1 bell pepper
• 1 celery stalk
• 1 zucchini
• 2 sprigs green onion
• 1 tsp salt
• 1 tsp black pepper
• 6 cups water
• ½ cup yogurt
• 2 tbsp flour
• 1 egg yolk
• 3–4 drops lemon juice

Special tip: To ensure all vegetables cook evenly, cut them into equal-sized pieces.

Preparation:

1. Heat 4 tbsp sunflower oil in a pot, add diced onion, and sauté until soft.
2. Add diced carrots, bell pepper, celery, zucchini, and green onion in 1-minute intervals, continuing to sauté.
3. Season with salt and pepper, pour in 6 cups of water, stir, cover, and bring to a boil.
4. In a separate bowl, mix yogurt, flour, salt, egg yolk, and lemon juice.
5. Temper the mixture by adding 1 ladle of hot soup into it while stirring.
6. Turn off the heat and slowly pour the prepared mixture into the soup.
7. Simmer on low heat for 10 minutes, then serve hot.

Quinoa Salad with Tuna

Ingredients:

• 1 cup quinoa
• 1.5 cups water
• 200 g canned tuna
• 2 cucumbers
• 10 cherry tomatoes
• 4 sprigs green onion
• Dill, coriander
• 3 tbsp olive oil
• 1 tbsp grape vinegar
• 1 tsp salt

Special tip: Soak quinoa in plenty of water for 1–2 hours before cooking, then rinse to remove bitterness.

Preparation:

1. Fluff cooked quinoa with a wooden spoon and let it cool slightly.
2. Dice cucumbers, halve cherry tomatoes, slice green onions into rings, and finely chop dill and coriander.
3. For the dressing, whisk together olive oil, grape vinegar, and salt.
4. Combine quinoa, vegetables, and herbs in a large bowl, pour the dressing over, mix well, and serve immediately.