Recipes
Quinoa salad: super healthy, try it now!
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Vegan, gluten-free. Portions for 2 persons
Preparation in 20 min, easy done.
- Here is a fresh, complete and very healthy summer dish. Quinoa is a cereal that boasts numerous nutritional properties including a high protein content and is an excellent alternative to the usual pasta, rice or potatoes. The great thing is that you can compose your quinoa salad with whatever you like, or with what you have left in the fridge. Here is my version.
Ingredients
- 120g quinoa
- 200g ready-to-use canned lentils
- Alternative: 200g chickpeas
- 1 beetroot
- 1 carrot
- 1 courgette
- 6 cherry tomatoes
- 2 tablespoons mixed seeds (chia, sunflower, etc.)
- Salt and pepper q.b.
- Olive oil q.b
- Balsamic vinegar q.b.
Method
- Bring a pot of water to the boil. Lightly salt and pour in the quinoa. Let it cook on a medium heat for the cooking time indicated on the package (usually 15-20 min).
- In the meantime, cut the courgette and carrot into cubes and fry them in a little oil for 10 minutes.
- While it is cooking, cut up the cherry tomatoes and beetroot and combine them in a soup tureen.
- Then add the browned courgette and carrot cubes, together with the lentils/chickpeas.
- Drain the quinoa and add it to the vegetable mixture in the soup tureen. Season to taste with salt, pepper, oil and vinegar, and mix well.
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