Summer Quinoa Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 120 g quinoa
- 200 ml vegetable stock
- 2 tomato (s), (roma tomatoes)
- 1 medium zucchini
- 3 spring onion (s)
- 0.5 ½ bunch parsley, smooth
- Mint, fresh, several stems
- Coriander green, fresh, several stems
- 0.5 teaspoon ½ cumin, ground
- Lemon juice
- Salt and pepper, black from the mill
- olive oil
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa very well under running water so that the bitter substances are rinsed out. Simmer in the vegetable stock for 20 minutes, cover and let cool and then loosen up a little.
- In the meantime, dice the tomatoes and zucchini and cut the spring onions into fine rings. Weigh the herbs finely. Mix the lemon juice, olive oil, salt, pepper and cumin well together. Add everything to the quinoa, fold in and season to taste. Let it steep for at least 1 - 2 hours.
- As a main course for 2 people, as a side dish for grilling for 3 - 4 people.
- I like to use tomatoes because they`re not that watery. Possibly remove the seeds completely or partially from normal tomatoes.
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