For thousands of years, quinoa has been around and is a grain rich of high-protein. Having its origin in South America, it has been nicknamed ‘the wonder grian’. Some also called it the miracle food. Virtually foolproof, quinoa is more nutritious, lighter than other grains and cooks faster than rice.
Combining quinoa with crisp, colorful vegetables makes a delicious dish salad. It is also a great way for vegetarians to get protein, vitamins and minerals.
Making quinoa salad is quite easy and takes a main time of 1 hour 25 minutes.
How do you make this recipe?
In three easy steps…
- Thinly slice radishes, fennel bulb and radishes with a mandolin. Inside a bowl full of ice, transfer the slices and refrigerate until crisp for about 1 hour.In the meantime, bring quinoa to a boil in a saucepan. Cover the pan and cook over low heat until the quinoa absorbs the water and is tender.
- This should take nothing more than 20 minutes. Drain the vegetable and dry. In a separate bowl, combine juice and lemon zest with the oil.
- Add the quinoa and toss. Season with pepper and salt. Topped with the drained vegetable, serve the quinoa in bowls. One serving of quinoa salad contains 251 cal, 37 gm carb, 7 gm protein, 5 gm fiber, 10 gm fat and 1.5 gm sat fat.
It is suggested you pair with bright citrus-packed Sauvignon Blanc.
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