Quinoa and vegetables salad

Quinoa and vegetables salad recipe

Quinoa has been around for many centuries. It was the sacred grain of the Incas, who consumed a great amount of quinoa. It is known for its many health benefits.

This grain grows in high altitudes and low temperatures, factors that limit its production. This is why Peru and Bolivia are the main producers of this "superfood" that is increasingly present in our diets.

Quinoa is considered the best choice for dinner, as the old saying goes: Eat breakfast like a king, lunch like a prince and dinner like a pauper.

Along these guidelines, we suggest a light and moderate dinner, as advised by the Mediterranean Diet , A dinner consisting of quinoa salad with vegetables, made with Extra Virgin Olive Oil from Spain is one of your best options for your last meal of the day.

Preparation:

1. In a pan pour ¼ cup of Extra Virgin Olive Oil from Spain, ½ chopped red onion, ½ chopped red pepper, ½ chopped zucchini and 2 chopped carrots. Sauté the mixture and add a little salt. Mix together and set the mixture aside.
2. In a pot, pour ½ cup of pre-washed quinoa and cover with water. Tip: When you wash the quinoa, let it sit for 2 minutes under cold water and drain it.
3. Cook for about 15-20 minutes, until all the water is absorbed. Turn off the heat and leave the quinoa covered for 5 more minutes.
4. While the quinoa is cooking, add a cup of halved cherry tomatoes, ½ cup of goat cheese, ½ cup of walnuts and a small spoonful of cumin seeds to the sautéed vegetables. Mix together.
5. Once cold, stir the quinoa with a fork and season it with a little salt, the juice of ½ lemon and a tablespoon of Extra Virgin Olive Oil from Spain.
   

   

6. Add the quinoa to the bowl of sautéed vegetables, mix together. Serve on a plate or in a bowl.

Yum!