From next week we will start with the new season opening time as well as the autumn/winter season menu.
➫Wednesday/Mittwoch 21st
[VEGAN] Grilled tempeh with carrots and onions in peanut spicy sauce
[VEGAN] Avocado buckwheat salad with lemon vinaigrette
[VEGAN] Spaghetti with cherry tomatoes, artichokes cream and fresh basil
Sweet: [VEGAN] Ginger-lemon cookies
Smoothie of the day: [Dairy milk, Soy milk or Water] Vanilla-Orange
➫Thursday/Donnerstag 22nd
[VEGAN] Red lentils soup with ginger and caramelized peppers
[VEGAN – VEGETARIAN] Pizza with tomato basil sauce and grilled vegetables
[VEGAN] Paella
Sweet: [VEGAN] Almond-vanilla-banana cake
Smoothie of the day: [Dairy milk, Soy milk or Water] Banana-Chocolate
➫Friday/Freitag 23rd
[VEGAN] Club sandwich
[VEGAN] Beetroot salad roasted almonds and kohlrabi with toasts
[VEGAN] Quesadilla with black beans and spicy guacamole
Sweet: [VEGAN] Apple crumble and blueberry fudge
Smoothie of the day: [Dairy milk, Soy milk or Water] Kiwi-Mint
➫Saturday/Samstag 24th
[VEGAN] Gnocchi with mushrooms and green peas
[VEGAN] Grilled corn polenta with ratatouille and mixed salad
[VEGAN] Nigiri, aubergines, zucchini, mushrooms, carrots, kohlrabi, avocado, cucumber
Sweet: [VEGAN] Dark chocolate and coconut
Smoothie of the day: [Dairy milk, Soy milk or Water] Apple-Orange
➫SUNDAY/SONNTAG August 25th
Vegetarian and Vegan brunch, from 13h to 19h, 8€
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Quinoa loves animals this is the reason we decided to develop a menu for our little furry friends, a meal designed especially for them, ask us about the daily menu.
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Quinoa’s kitchen will open officially the doors from midday to provide pleasure to your taste and healthy food for both your body and mind.
From now on we will be there cooking for you daily from Wednesday to Saturday, from around 12:00 to 22:00 and on Sunday with the very unique Brunch from 13:00 to 19:00, yes 7pm!
For group with more than 8 people please reserve first as well for special requirements.
During some evenings we organize dinners and culinary events, we will keep you informed through our monthly calendar program.
