La Mozzarella In Carrozza

Quinoa salad

La Mozzarella In Carrozza - Quinoa salad
Quinoa salad with asparagus, red pepper and cherry tomatoes. Tasty and healthy, perfect for your office lunch!

Yields: 2   Cooking Time: 15Min   Diff: Easy
- 125g Quinoa
- 250ml Vegetable stock
- 200g Asparagus
- 1 Red Pepper (200g)
- 100g Cherry tomatoes
- Extra Virgin olive oil
- Salt
- Mint and Basil


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!


- 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.