Quinoa is a very useful cereal all over the world, which has long been classified as a superfood product. In fact, this is not even a cereal, but the seeds of a plant, very similar to our beetle, only it is higher than twenty times. Quinoa is high in protein and absolutely gluten free, making it a must have for vegans and gluten intolerant people.
When boiled, quinoa increases in size three to four times, and you can cook anything from it. I really like soups, salads, side dishes, snacks - in all these dishes it is good, because it has an unobtrusive nutty flavor. In general, on occasion, be sure to cook something with quinoa, you will like it. Today we are going to cook a very simple warm salad with her.
Ingredients:
Quinoa red - 40 g
Vegetable mix - 200 g
Onions - 30 g
Salt to taste
Ground pepper - to taste
Parsley - 4 sprigs
Olive oil - 1 tablespoon
Garlic - 1 clove
Lemon juice (or white balsamic) - optional
Preparation:
1. For a warm salad with vegetables and quinoa, prepare the foods listed. For this recipe, I used a Mexican vegetable mixture. Peel the onion and garlic, wash, dry.
2. Place the quinoa in a convenient small saucepan or stewpan (I have an old cauldron for such dishes), rinse the cereals very carefully, as they are light and float to the surface of the water. Pour 1 to 3 with clean cold water, add a little salt. Cook over medium heat according to the instructions on the package, as a rule, this is 15-20 minutes - the water should boil completely.
3. Heat some good quality olive oil in a frying pan, add the onion, cut into small cubes, and fry until soft, slightly golden.
4. Add a mixture of vegetables and a crushed garlic clove to it. Vegetables do not need to be defrosted; after 2-3 minutes in a hot pan, they will defrost very quickly and cook faster. Fry for 5 minutes, no longer.
5. Transfer the lightly fried vegetables to a deep bowl (catch the garlic and discard), add the finished quinoa to them. Remove the parsley leaves from the stems, chop finely with a knife, add the herbs to the salad bowl.
6. Season the dish with salt and pepper to taste, mix thoroughly. I like to drizzle a little lemon juice over this salad, or drizzle it with white balsamic vinegar. You can add a little extra virgin olive oil if you like.
Serve the cooked warm quinoa salad with vegetables as a snack immediately after cooking. Simple, tasty and healthy.
Enjoy!
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