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Quinoa salad recipe

Marleen · · 2 min lezen

Quinoa salad recipe

Quinoa salad Main course Serves 4 45 minutes preparation time

For a sunny weekend, I love making quinoa salad. This hearty salad is perfect for tidying up your fridge. Those few radishes, lettuce or peppers that are still in the vegetable drawer? They can all go in.

This quinoa salad is gluten-free and pairs well with a piece of grilled salmon, trout, mackerel or chicken thigh fillet from the barbecue. Prefer to eat vegetarian? Crumble 150 grams of feta over the prepared salad, or fry some slices of halloumi until golden brown in a hot pan with a splash of oil.

Ingredients:

Salad

150 g white, red or black quinoa

200 g green beans or beans

500 g cauliflower florets

800 g carrots (yellow/orange/purple)

40 g pumpkin seeds

200 g cherry tomatoes

200 g cucumber

100 g spinach

50 g parsley, basil, chives or other fresh green herbs you have at home

Dressing

80 ml extra virgin olive oil

1 tablespoon honey

50 ml yoghurt

1 lemon

Method:

1. Cook the quinoa until al dente and drain and cool in a colander. Then cook the green beans/beans until al dente.

2. Roast the cauliflower florets and the peeled and sliced carrots at 220 degrees in the oven for 10-15 minutes with a little salt and olive oil and let cool.

3. Toast the pumpkin seeds in a dry pan over medium heat until lightly coloured.

4. For the dressing, whisk the juice and zest of the lemon with the extra virgin olive oil and honey and a pinch of salt. Stir in the yoghurt until smooth.

5. Mix the cooled quinoa, pumpkin seeds, cauliflower and carrots with the sweet cherry tomatoes cut into wedges, the cucumber diced, the spinach leaves, the chopped herbs and the dressing.

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets

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