Colourful Quinoa Salad

Today I was sorting out my cupboard when I saw a brand new pack of quinoa.

I haven’t had quinoa for a while and since I wanted something tasty, colourful and light (considering that tomorrow is Easter and a big lunch is waiting for me), I decided to prepare a quinoa salad.

Quinoa is a great ingredient as it’s high in fiber and protein. I also like its texture and think it fits perfectly with vegetables.

I decided to experiment with the ingredients that I had in my fridge and I was so happy with the result that I decided to share the recipe with you.

I’ll definitely prepare more next week to take to work as I think it’s a good option for a packed lunch! Easy to eat and full of goodness!

 

 

 

Total Time35 minsPrep Time10 minsCook Time25 minsDifficultyBeginnerYields1 Serving

 
Ingredients (4 portions)

 250 g uncooked quinoa
 ½ leek
 3 carrots
 1 large avocado
 150 g cherry tomatoes
 150 g sweet corn
 1 handful of rocket (arugula)
 1 handful of kale
 olive oil
 salt and pepper

 
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 has absorbed all of the water which should take about 10 to 20 minutes. (Note that it will take less if you cook a smaller amount).

2

In the meantime chop the leek and the carrots into small pieces. Alternatively, help yourself with a food processor.

3

Heat a medium frying pan over medium-high. Pour some olive oil. Add the 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.

4

Clean the kale and rocket, chop the leaves into small pieces and add them to frying pan.
Cook for further 5-10 minutes until the vegetables are soft.

5

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

6

Chop the cherry tomatoes and add them into the frying pan. Add the sweet corn. Mix and stir for 2-3 minutes until all the ingredients are combined.

7

Peel and chop the avocado. Add it to the mixture, mix everything and serve.

Ingredients

 250 g uncooked quinoa
 ½ leek
 3 carrots
 1 large avocado
 150 g cherry tomatoes
 150 g sweet corn
 1 handful of rocket (arugula)
 1 handful of kale
 olive oil
 salt and pepper

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 has absorbed all of the water which should take about 10 to 20 minutes. (Note that it will take less if you cook a smaller amount).

2

In the meantime chop the leek and the carrots into small pieces. Alternatively, help yourself with a food processor.

3

Heat a medium frying pan over medium-high. Pour some olive oil. Add the 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.

4

Clean the kale and rocket, chop the leaves into small pieces and add them to frying pan.
Cook for further 5-10 minutes until the vegetables are soft.

5

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

6

Chop the cherry tomatoes and add them into the frying pan. Add the sweet corn. Mix and stir for 2-3 minutes until all the ingredients are combined.

7

Peel and chop the avocado. Add it to the mixture, mix everything and serve.

Colourful Quinoa Salad

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