Looking for a healthy and colorful recipe that will delight your taste buds? The quinoa salad is the perfect answer. Not only is it delicious, but it is also packed with nutrients, making it an ideal choice for a light lunch or dinner. This recipe, inspired by local markets, highlights seasonal vegetables and quinoa, a grain with numerous benefits.
Imagine enjoying this salad in the spring, surrounded by flowers and sunshine. Each bite is a blend of fresh, crunchy, and vibrant flavors. Whether you are seeking a main dish or a side, this salad will charm you with its simplicity and nutritional richness.
Ingredients
For 4 people:
- 200 g of quinoa
- 1 cucumber
- 2 cherry tomatoes
- 1 red bell pepper
- 1 avocado
- 1 small shallot
- 1 lemon (juice)
- 3 tablespoons of olive oil
- Salt and pepper to taste
- Some fresh mint leaves (optional)
Instructions
- Rinse the quinoa under cold water to remove its bitterness.
- In a saucepan, bring 500 ml of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat and let it simmer for about 15 minutes, until the water is absorbed.
- Meanwhile, wash and dice the cucumber, cherry tomatoes, bell pepper, and avocado into small cubes.
- In a large bowl, mix the diced vegetables with the cooked and cooled quinoa.
- Finely slice the shallot and add it to the mixture.
- In a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the salad and mix well.
- Season with salt and pepper to taste. If desired, add mint leaves for a touch of freshness.
- Serve immediately or let it rest in the refrigerator for 30 minutes to allow the flavors to meld.
Chef's Tips
For an even more colorful version, feel free to add vegetables like grated carrots or radishes. You can also enrich your salad with sunflower seeds or nuts for added protein and crunch.
