Salads
Red Quinoa Salad A fresh, refreshing red quinoa salad with crunchy vegetables, parsley and a lemon-olive oil dressing — healthy and filling
⏱ 30 min 🍽 − 4 servings + 🌍 Mediterranean 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Salad Dressing To assemble 👨🍳 Method For the Salad Dressing 1 In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.
Bowl
To assemble 2 Rinse the quinoa well in a fine sieve.
Colander
3 Put the quinoa and water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.
⚙ Simmering Stove Pot Lid 💡 A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4 Remove from the heat and leave the pot covered 10 minutes.
5 Fluff the grains with a fork and let cool completely.
6 In a large bowl, mix the quinoa with the tomatoes, cucumber, red pepper, red onion and parsley.
Bowl
7 Pour the dressing over the salad and toss well.
8 Chill 15 minutes before serving.
Refrigerator
312 calories
9 g protein
34 g carbs
14 g fat
● protein 12%● carbs 47%● fat 42%
Per serving (246 g), of 4 servings
For the Salad Dressing · To assemble ·
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