Red Quinoa Salad

Total Time35 minsPrep Time20 minsCook Time15 minsDifficultyBeginnerYields1 Serving

 
Ingredients (2 portions)

 130 g red quinoa
 ½ leek
 3 carrots
 100 g edamame soya beans
 150 g cherry tomatoes
 50 g rocket
 ½ lemon
 salt, black pepper, olive oil

 
Instructions

1

Rinse the quinoa under running water and move it into a saucepan.
Add 2 parts of cold water, salt to taste and bring the mixture to boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa is soft which should take about 15 minutes.

2

Chop the leek into slices

3

Chop the carrots finely (either in dice or "spaghetti" shape)

4

Heat a frying pan over medium-high heat. Pour over some olive oil. Add leek and carrots, season with salt and pepper and cook for 5-10 minutes until the vegetables are soft, stirring regularly and adding water if needed.

5

In the meantime chop the cherry tomatoes and in a medium bowl season the rocket with 1 tbsp of olive oil, salt, pepper and 1/2 lime.

6

When the quinoa is ready, drain it and move it into the frying pan.

7

Mix the quinoa with the leek and carrots, cook for 2-3 minutes and adjust with salt, pepper and oil.

8

On a large plate lay the seasoned rocket, the cherry tomatoes and the quinoa mixture.

9

Lastly, stir-fry the soya beans for 3 minutes and ad them on the top of the quinoa salad.

Ingredients

 130 g red quinoa
 ½ leek
 3 carrots
 100 g edamame soya beans
 150 g cherry tomatoes
 50 g rocket
 ½ lemon
 salt, black pepper, olive oil

Directions

1

Rinse the quinoa under running water and move it into a saucepan.
Add 2 parts of cold water, salt to taste and bring the mixture to boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa is soft which should take about 15 minutes.

2

Chop the leek into slices

3

Chop the carrots finely (either in dice or "spaghetti" shape)

4

Heat a frying pan over medium-high heat. Pour over some olive oil. Add leek and carrots, season with salt and pepper and cook for 5-10 minutes until the vegetables are soft, stirring regularly and adding water if needed.

5

In the meantime chop the cherry tomatoes and in a medium bowl season the rocket with 1 tbsp of olive oil, salt, pepper and 1/2 lime.

6

When the quinoa is ready, drain it and move it into the frying pan.

7

Mix the quinoa with the leek and carrots, cook for 2-3 minutes and adjust with salt, pepper and oil.

8

On a large plate lay the seasoned rocket, the cherry tomatoes and the quinoa mixture.

9

Lastly, stir-fry the soya beans for 3 minutes and ad them on the top of the quinoa salad.

Red Quinoa Salad

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