Quinoa superfood salad

Quinoa superfood salad

  • Prepare: 15M
  • Cook: 15M
Quinoa superfood salad

Quinoa superfood salad

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1/2 Avocado, large
    • 1 Broccoli, small
    • 1 Cucumber, small
    • 1/2 Garlic clove, roasted or raw
    • 1 handful Mint and basil, leaves
    • 1/2 cup Mung bean sprouts
    • 1 Of red cabbage, small wedge
    • 1/2 cup Peas, frozen
    • 1 Spring onion, large
    • 1 Zucchini / courgette
  • Condiments

    • 1 tsp Chilli paste
    • 10 Kalamata olives, green pitted and quartered
    • 3 tbsp Lemon or lime juice
  • Pasta & Grains

    • 1 cup Quinoa
  • Baking & Spices

    • 1 Salt and pepper
  • Oils & Vinegars

    • 3 tbsp Olive oil, Extra Virgin
  • Deli

    • 100 g Green salad
  • Time
  • Prepare: 15M
  • Cook: 15M

Found on

Description

A food blog from sunny Greece with plant-based recipes

Directions

  • Rinse quinoa and place it in a small pot that you have a glass lid for. Add a few pinches of salt and 1.5 cups of water (prefect quinoa ratio is 1:1.5), cover with a lid and bring to boil. Once the water boils, decrease the heat to low-medium and let the quinoa simmer until all the water has been absorbed. To check, tilt the pot slightly, keeping the lid firmly on. If you see no water seeping out from under the grain, it means you are good to go. Switch off the heat completely and let quinoa sit on a hot hob (with lid firmly on) for another 5 mins to finish off cooking in its own steam. Once ready, cool it down completely before adding it to the salad as otherwise the salad leaves will wilt.Bring a pot of water to boil. Prepare a bowl of cold water with a few ice cubes and set it next to the stove. Once the water boils, add broccoli florets and frozen peas and cook for about 90 seconds. Once the time is up, drain the vegetables and immediately plunge them into the cold water so that they retain their beautiful colour. Place on a sieve to drain well. Lightly season with salt and pepper before adding to the salad.Prepare zucchini by either turning it into zoodles (use a speed peeler for wide ribbons) or slicing it and grilling it on a grill pan. If grilling, brush each slice with a bit of olive oil, season with salt and pepper and arrange on a hot (that’s important) grill / griddle pan. Once the slices are browned on one side, turn them over and let them brown on the other side.Mix all the dressing ingredients together and set aside.Just before serving, combine all the salad ingredients in a large bowl. Drizzle the dressing over and scatter spring onions, sprouts and herbs on top.
  • Serves: serves: 4
  • Prepare: prep: 15 min
  • Cook Time: cooking: 15 min
lazycatkitchen.com

lazycatkitchen.com

338 20
Title:

Quinoa superfood salad - Lazy Cat Kitchen

Descrition:

Quinoa superfood salad is a vegan lunch the dreams are made of. It's vibrant, full of textures and flavours, jam-packed with satiating fibre & gluten-free.

Quinoa superfood salad

  • Produce

    • 1/2 Avocado, large
    • 1 Broccoli, small
    • 1 Cucumber, small
    • 1/2 Garlic clove, roasted or raw
    • 1 handful Mint and basil, leaves
    • 1/2 cup Mung bean sprouts
    • 1 Of red cabbage, small wedge
    • 1/2 cup Peas, frozen
    • 1 Spring onion, large
    • 1 Zucchini / courgette
  • Condiments

    • 1 tsp Chilli paste
    • 10 Kalamata olives, green pitted and quartered
    • 3 tbsp Lemon or lime juice
  • Pasta & Grains

    • 1 cup Quinoa
  • Baking & Spices

    • 1 Salt and pepper
  • Oils & Vinegars

    • 3 tbsp Olive oil, Extra Virgin
  • Deli

    • 100 g Green salad

The first person this recipe

lazycatkitchen.com

lazycatkitchen.com

338 20

Found on lazycatkitchen.com

Lazy Cat Kitchen

Quinoa superfood salad - Lazy Cat Kitchen

Quinoa superfood salad is a vegan lunch the dreams are made of. It's vibrant, full of textures and flavours, jam-packed with satiating fibre & gluten-free.