Quinoa, buckwheat or ptitim (briefly fried in oil first) cooked in a covered pot until they absorb the water, fluffed with a fork and cooled, with fresh or roasted vegetables, herbs and a lemon and olive oil dressing.
In a small bowl, whisk the oil, lemon juice and salt until smooth.
Bowl
To assemble
2
Rinse the quinoa well in a fine sieve.
Colander
3
Put the quinoa and the water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.
⚙ SimmeringStovePotLid
💡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 parsley.
Bowl
7
Pour the dressing over the salad and toss well.
250calories
6 gprotein
25 gcarbs
13 gfat
● protein 10%● carbs 42%● fat 48%
Per serving (128 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Quinoa: measured in cup in this recipe: 1 cup = 170 g · 368 kcal per 100 g · More about Quinoa →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Possible additions: Cooking water · Salt for the cooking water · Tomatoes · Cucumber · Red pepper · Green pepper · Red onion · Green onion · Corn · Avocado · Pickled beets · Parsley · Cilantro · Mint · Za'atar · Pomegranate · Sesame on top · Lemon juice squeezed on top · Chilling before serving (minutes) (30) · Lentils · Lentils cooked separately (20) · Cooked chickpeas · carrot · Arugula · Olives · Feta cheese · Briefly fried in oil before cooking (3) · Oil for frying the grains · Stock instead of water · Crushed garlic · Oregano · Sumac · Salt and pepper at the end · The rest of the oil from the roasted vegetables (the rest of the olive oil) · Oil for sautéing · Sautéed garlic · Stir-fried broccoli · Sautéed Brussels sprouts · Sautéed zucchini · Hard vegetables sautéed first (minutes) (5–6) · Part of the salt line in the cooking water (some of the salt) · Red cabbage · Cooling on a wide tray (minutes) (20) · Balsamic vinegar · Steamed vegetables (minutes) (8) · Cranberries · Toasted pine nuts · Roasted peppers · Cooked beans
Cooking time (minutes): 15
Resting in the covered pot (minutes): 10
Sautéing the broccoli (minutes): 4
Sautéing the tomatoes and green onion (minutes): 2
Name of the sauce in the steps: the sauce
Sign the first sauté is done: the vegetables turn lightly golden
Heat for sautéing: medium
The roasted vegetables in the steps: the roasted vegetables
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