In a world where health and well-being are at the forefront of our concerns, it's essential to turn to recipes that are both delicious and nourishing. The colorful quinoa and vegetable salad is an ideal dish to brighten up your meals while providing a multitude of nutrients. Whether it's for a light lunch, a dinner with friends, or a quick meal, this salad is a true explosion of flavors and textures.
Prepared with fresh and healthy ingredients, it is not only tasty but also rich in protein and fiber. Quinoa, often considered a superfood, is an excellent source of plant-based protein. Paired with crunchy and colorful vegetables, this dish is perfect for any occasion and will delight the taste buds of both young and old.
Ingredients
For 4 servings:
- 200g of quinoa
- 1 cucumber
- 1 red bell pepper
- 1 carrot
- 100g of sweet corn
- 1 avocado
- 1 bunch of fresh cilantro
- 2 tablespoons of olive oil
- The juice of one lemon
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, add the quinoa and 600 ml of water. Bring to a boil, then cover and simmer for 15 minutes or until all the water is absorbed.
- Once cooked, remove the quinoa from the heat and let it cool.
- Meanwhile, prepare the vegetables: dice the cucumber, bell pepper, and carrot. Also, cut the avocado into cubes.
- In a large bowl, mix the cooled quinoa with the diced vegetables and sweet corn.
- Add the chopped fresh cilantro, olive oil, lemon juice, salt, and pepper. Gently mix to avoid mashing the avocado.
- Serve chilled or at room temperature. You can add seeds or nuts for some crunch if you like.
Chef's Tips
For even more flavor, feel free to add spices like cumin or paprika to the mix. You can also replace the quinoa with brown rice for an equally tasty variant.
Storage
This salad keeps very well in the refrigerator in an airtight container for 2 to 3 days. Be sure to add the avocado just before serving to prevent it from browning.
