Quinoa salad

Yields: 2 | Cooking Time: 15Min | Difficulty Level: Easy

When I need something light and unusual, I eat quinoa. I add it in my soups, to make vegetables balls together with legumes, or to create a complete dish. Quinoa has no gluten but rich of many nutritive substances that are very important for our health. This salad is just an idea: you can choose your favorite veggies, add legumes or cheese. I love season it with aromatic herbs such as basil or mint. Try it!

La Mozzarella in Carrozza - Quinoa salad


- Rinse quinoa very well, put in a saucepan and cover with the vegetable stock. Bring to a boil and cook for 15 min. Once ready, add one Tsp of extra Virgin olive oil, a pinch of salt and stir with a fork.

- Prepare veggies: cut asparagus and the red pepper in small cubes and cook in a large pan with salt and olive oil, they should remain crunchy.

- Add veggies to quinoa, cut the cherry tomatoes into two halves and pour in the salad. Add the mint and basil leaves. 

- Let chill in the fridge before serving.

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    ~ 125g Quinoa

    ~ 250ml Vegetable stock

    ~ 200g Asparagus

    ~ 1 Red Pepper (200g)

    ~ 100g Cherry tomatoes

    ~ Extra Virgin olive oil

    ~ Salt

    ~ Mint and Basil

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