Exotic Quinoa Salad with Two Kinds Of Peas
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 4 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 small can chickpeas
- 0.5 ½ bowl tomato (s), small, as sweet as possible
- 100 g quinoa
- 200 g water
- 200 g peas, frozen
- 20 g rains, e.. sunflower seeds or cashew nuts, unsalted
- 1 organic lemon (s), juice it
- 1 medium onion (s), red
- 1 clove garlic
- 4 tablespoon soy sauce, dark
- 1 teaspoon garam masala
- 1 teaspoon, crushed paprika powder, noble sweet or smoked
- 0.5 teaspoon ½ pepper
- salt
- chilli flakes
- parsley, smooth
Print Recipe
Pin Recipe Instructions
- First wash the quinoa and cook according to the instructions on the packet. So let the quinoa simmer with twice the amount of lightly salted water for about 15 minutes.
- In the meantime, best place the chickpeas in a colander to drain. Put the chickpeas and green peas in a large bowl.
- Use a small bowl or shaker for the dressing: mix lemon juice, soy sauce, garam masala, paprika and pepper. If you like it spicy, you can add about 1/2 teaspoon of chilli flakes and mix everything. Press the garlic into the dressing or add very finely chopped. Chop the red onion as finely as possible and add to the peas.
- The quinoa should be ready by now. Drain off excess water, remove from heat and let cool down.
- Mix the dressing vigorously again and season to taste. Season if necessary.
- Finally add the quinoa and dressing to the peas and mix everything well. Then place the bowl in the refrigerator for 2-3 hours.
- Before serving, remove from the refrigerator and fold in the quartered tomatoes and the grains. Season one last time and, if necessary, season again with salt, pepper and soy sauce. If you like, you can use a little flat-leaf parsley to serve.
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