Vegetable Salad Recipe

Quinoa Vegetable Salad Recipe

Vegetable quinoa salad recipe is great for lunch on a hot summer day when you do not want anything hot, but, at the same time, you need to eat something more than just vegetables. Quinoa perfectly nourishes and blends with seasonal vegetables and olives.
For this quinoa salad recipe it is good to use a variety of Kalamata olives, which immediately give the dish a taste of Mediterranean cuisine. If you eat dairy products, add the feta salad of goat or sheep’s milk. If you do not use feta, add a pinch of salt to salad.

For Mediterranean quinoa salad recipe you will need: 1 cup of quinoa, 1 medium tomato (or handful of cherry tomatoes), 1 small cucumber, 1/2 red bell pepper, 1 avocado, 1/4 of red onion, 1/2 cup of fresh parsley, handful of Kalamata olives varieties, juice of half a lemon, 1 tsp. of cumin, ½ tbsp. of ground black pepper, 50 g of sheep’s feta cheese (optional). Cook quinoa for a couple of minutes, less than usual – the salad is good to use a little more crisp. While the quinoa cools, make the dressing – grind in a mortar and cumin, add to it the black pepper and lemon juice, and mix well. Tomato, cucumber, bell pepper and avocado are cut into medium-sized cubes. Bow – a little smaller. Chop the parsley. Add the vegetables and herbs to the quinoa. Put the whole pitted olives. Add the feta cheese, dressing, and mix gently. Salad by quinoa salad recipe is ready!
For another quinoa salad recipe take: 5 mini squids, 1 cucumber, 0.5 yellow tomato, 2 cherries, 4 tbsp. of dry mixture of soup with quinoa, 10 hazelnuts, 50 ml of sour cream, 10 leaves of fresh mint, salt.

Roasted Vegetable Quinoa Salad Recipe

For quinoa salad recipe you can use a mixture of soup, which includes quinoa, lentils, red rice, and a few other goodies. Boil it all for 20 minutes, leans back on a sieve, spread on a flat plate and give cool. Squid clean and fry in a frying pan over high heat for a minute. Fry hazelnut on a dry frying pan and clean from the husk. Cut cucumber lengthwise; remove seeds, cut into half rings. In a bowl add up cucumbers, cherry tomatoes and yellow tomatoes, sliced arbitrarily chopped green onions, chopped hazelnuts, mix with quinoa. Gently stir with hands, salt. In order to break through filling in a blender with fresh mint cream, and warm up in the dipper to thicken. Puts the salad on a platter, pour the dressing.

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