The crispy salad with quinoa and fruits and vegetables is the perfect recipe for making a summer salad with a cereal-like vegetable used in both sweet and savory dishes.
Quinoa is naturally gluten-free, so it can be consumed by people with this intolerance.
When you want to cook quinoa, it’s crucial to start by rinsing the grains under running water because they are covered with saponin, a harmless but bitter substance that is best removed before cooking.
For the cooking, for every cup of quinoa, add 2 cups of water or broth, a pinch of salt, and then pour everything into a saucepan on the stove, cooking the grains for 10-12 minutes.
In the market, we can purchase white, red, and black quinoa: the white type has the most neutral taste and can be suitable for making desserts, while the others have a more defined nutty flavor. There are also packages with tricolor quinoa…
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients for CRISPY QUINOA SALAD
- 3/4 cup quinoa
- 5 radishes
- 1 red onion from Tropea
- 1/2 melon
- 1 cucumber
- 3.5 oz feta cheese (crumbled)
- to taste extra virgin olive oil
- to taste white wine vinegar
- to taste salt
Tools for CRISPY QUINOA SALAD RECIPE
- Saucepans
- Cutting Boards
- Knives
- Salad Bowls
FOR THE PREPARATION OF THE CRISPY QUINOA SALAD RECIPE
I rinse the quinoa under running water and then, using the water measurements mentioned above, cook the grains for 15 minutes in boiling water.
I drain the quinoa and pour it into a bowl, allowing it to cool completely.
I wash the radishes and slice them into thin rounds.
I peel and slice the Tropea red onion.
I remove the skin and seeds from the melon, then cut it into cubes or small balls based on my personal preference.
I also slice the well-peeled cucumber.
I drain the Greek feta cheese and crumble it coarsely with my fingers (I swear it’s there… just buried).
I prepare a quick vinaigrette with extra virgin olive oil, vinegar, and freshly chopped parsley.
Before serving, I mix all the ingredients, dressing them at the end with the EVO oil and vinegar mix, bringing it to the table and enjoying the crispy quinoa and vegetable salad!
Enjoy your meal!
Annalisa
I ALSO LEAVE YOU A NICE COLLECTION OF MIXED SALADS
READ →https://blog.giallozafferano.it/asilannablu/30-ricette-di-insalate-miste-da-gustare-in-estate/
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