Salads

Quinoa Salad


Quinoa Salad Ingredients

  1. Quinoa 200 grams
  2. Fresh medium-sized cucumbers 3 pieces
  3. Medium-sized carrots 1-2 pieces
  4. Bulgarian pepper medium size 2-3 pieces
  5. Small hot pepper 1 piece
  6. Green onions 3-4 feathers
  7. Fresh parsley 1 small bunch
  8. Fresh mint 10 leaves
  9. Walnuts peeled 50 grams
  10. Refined olive oil or vegetable oil 40 milliliters
  11. Salt 1.5 teaspoons
  12. 1 medium lemon
  13. Boiling water 400 milliliters
  • Main Ingredients Carrot, Cucumber, Pepper, Millet and Wheat, Mint
  • Serving 7 servings

Inventory:

Cutting board, kitchen knife, teaspoon, tablespoon, cooker, juicer, medium cauldron with a thick bottom or deep frying pan, lid for pot or pan, wooden spatula, blender, plate - 6 pieces, saucer - 2 pieces, serving dish or salad bowl, deep bowl, small frying pan, small bowl, hand whisk, vegetable cutter, kitchen paper towels

Making quinoa salad:

Step 1: Preparing Quinoa


Quinoa is literally the seeds of a plant that grows in South America. Even Indians and Inca tribes owned recipes for various dishes, which included this "cereal." Still would! After all, it is very useful and necessary for our organisms. Quinoa itself is very tasty and not heavy. Bakery products, soft drinks, as well as dishes like couscous, pilaf and much more are often prepared from it. This wonderful grain includes fiber, vitamins, and minerals such as iron, zinc, calcium, and phosphorus. This "cereal" can be easily eaten and not worry about the figure, because it gives a balanced "right" protein. After cooking, quinoa gives a delicate nutty taste, and if you simply cook it as porridge, it will remind you of buckwheat. So, let's get started, otherwise it is already drooling. We pour the component into a cauldron with a thick bottom or a deep pan and put it on medium heat. From time to time, stirring with a wooden spatula, warm the grains. Next, pour it here 0.5 teaspoon salt and pour boiling water. We need to cook quinoa. In this regard, we thoroughly mix everything with improvised inventory, fasten the burner to the maximum, cover the container tightly with a lid and prepare the “grits” for 20 minutes. After the allotted time, all the liquid should evaporate, and the component should become loose. We turn off the burner and set the cauldron aside. Let the quinoa cool itself quietly, and in the meantime we will prepare the remaining ingredients.

Step 2: prepare fresh cucumbers.


We carefully wash the cucumbers under running warm water and put it on a cutting board. Using a knife, cut off the edges and after finely finely chop the vegetables into cubes.

Attention: You can also make your task easier and use a blender. In this case, we cut the components into small pieces and move them into a deep special bowl. Grind the cucumbers at medium speed to the state of small chips. Pour chopped vegetables into a clean plate.

Step 3: prepare the carrots.


Using a vegetable cutter, peel the carrots from the skins. Next, thoroughly rinse the vegetables under running warm water to remove residual soil and other dirt. We lay out the components on a cutting board and, just like cucumbers, grind into cubes. Pour finely chopped carrots into a free plate and proceed to the preparation of hot pepper.

Step 4: prepare hot pepper.


Hot peppers are washed well under running water and put on a cutting board. Using a knife, cut off the tail and after chop it in two halves. We remove seeds from each part of the vegetable, since it is precisely they that will give strong spiciness in the salad. Now grind the component into cubes and pour into a free saucer.

Step 5: prepare bell peppers.


Bell peppers are thoroughly washed under running water and put on a cutting board. Using a knife, carefully cut the ponytails from vegetables, and then quarter.

We remove seeds from each part and now finely chop into cubes or, using a blender, bring to a state of small chips. Prepared peppers are transferred to a clean plate.

Step 6: prepare the green onions.


We wash green onions under running water, shake off excess fluid and spread on a flat surface. Finely chop the component with a knife and pour into a free plate.

Step 7: prepare the parsley.


We wash the parsley under running water, also shake off excess fluid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour it into a clean plate.

Step 8: prepare the mint.


We wash each leaf of mint under running water and then spread it on kitchen paper towels. Let them dry. Then we move the greens to the cutting board and, using the knife, grind into thin strips. Pour the chopped ingredients into a clean plate and proceed to the preparation of walnuts.

Step 9: prepare the walnuts.


Pour walnuts into a small frying pan and put on medium heat. When they are well warmed up, occasionally stirring with a wooden spatula, fry the components to a soft golden color. Next, turn off the burner, and set the capacity aside. Let the nuts reach room temperature.

Now pour them into a clean blender bowl and finely chop the pieces. The crushed components are moved to a clean saucer and left alone for a while.

Step 10: prepare the lemon.


We wash the lemon well under running water and put it on a cutting board. Using a knife, cut citrus into two parts and squeeze juice out of each using a juicer.

Step 11: preparing a salad dressing.


Pour olive or vegetable oil, freshly squeezed lemon juice into a small bowl, and pour the remaining salt. Using a hand whisk or a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, refueling is ready!

Step 12: make a quinoa salad.


We put chopped cucumbers, carrots, hot and bell peppers, all fresh herbs, finely chopped walnuts, and boiled quinoa in a deep bowl. Pour the ingredients with dressing and with the help of a tablespoon we mix everything thoroughly until smooth. Everything, the salad is ready!

Step 13: serve quinoa salad.


Quinoa salad can be served immediately at the dining table. To do this, pour it into a special plate or salad bowl and treat friends as the main meal. The dish is ideal for breakfast or dinner, as it turns out quite satisfying, but does not create heaviness in the stomach.
Good appetite!

Recipe Tips:

- Quinoa can be purchased at any grocery supermarket. The seeds of the plant may also be called "rice quinoa", "quinoa", "quinoa" or "movie quinoa";

- You can add any other vegetables to your taste in the salad. For example, tomatoes, zucchini and even legumes;

- the salad can be served as the main food or as a side dish with baked meat or fish.