Learn how to prepare nutritious and practical recipes with this protein-rich seed
Quinoa is a versatile and highly nutritious ingredient that can be a healthy option to include in your diet. In addition to being an excellent source of protein, quinoa is also rich in fiber, making it an ideal choice for those looking to lose weight and gain muscle mass. With this in mind, we have put together 5 salad recipes using this seed to enrich your menu. Watch!
Quinoa salad with avocado and tomato
ingredients
- 1 cup quinoa tea
- 1 avocado cut into slices
- 1 cup cherry tomatoes cut in half
- 1 lemon juice
- 1/2 red onion cut into thin slices
- 1 cup chopped red lettuce leaves
- 1 cup wild arugula leaves
- 2 tablespoons of olive oil
- Salt, parsley and ground black pepper to taste
- Waterfall
Preparation method
In a pan, place the Quinoa, cover with water, salt and cook over medium heat until tender. Then drain the water and set it aside. In a bowl, mix the quinoa, avocado, lettuce leaves, wild rocket leaves and cherry tomatoes. Then, in a container, mix the lemon juice, olive oil, salt and black pepper until you obtain a smooth sauce. Pour the dressing over the salad, add the red onion slices and parsley and serve.
Quinoa salad with spinach and strawberries
ingredients
- 1 cup quinoa tea
- 2 cups fresh spinach leaves
- 1 cup strawberries, cut into slices
- 1/4 cup chopped walnuts
- 2 tablespoons raspberry vinegar
- 2 tablespoons of olive oil
- 1 teaspoon honey
- Salt and ground black pepper to taste
- Waterfall
Preparation method
Place the quinoa in a pan, cover with water, salt and cook over medium heat until soft. Drain and reserve. In a salad bowl, mix the quinoa, spinach, strawberries and nuts. In a bowl, mix the raspberry vinegar, olive oil, honey, salt and black pepper until smooth. Add the dressing to the salad, mix well and serve.
Quinoa salad with grilled vegetables
ingredients
- 1 cup quinoa tea
- 1 courgette cut into pieces
- 1 yellow pepper cut into pieces
- 1 aubergine cut into pieces
- 1 carrot cut into pieces
- 1/4 cup olive oil
- 1 lemon juice
- Salt and ground black pepper, basil, coriander and parsley to taste
- Waterfall
Preparation method
Place the quinoa in a pan, cover with water, salt and cook over medium heat for 15 minutes. Once cooked, drain the water and set the quinoa aside. In a pan over medium heat and with a drizzle of olive oil, grill the courgettes, pepper, eggplant and carrots until golden. Reserve. In a bowl, mix the vegetables with the quinoa and set aside. In a bowl, mix the olive oil, lemon juice, basil, cilantro, parsley, salt and black pepper until you have a consistent sauce. Drizzle the reserved quinoa with the sauce and serve immediately.
Quinoa salad with chickpeas, tomatoes and cucumbers
ingredients
- 1 cup quinoa tea
- 300 g of chickpeas
- 1 cucumber cut into cubes
- 1/2 red onion diced
- 1 tomato cut into cubes
- 1 lemon juice
- 2 tablespoons of olive oil
- 500 ml of vegetable broth
- Salt, ground black pepper and cumin to taste
- Waterfall
Preparation method
Place the quinoa in a pan, cover with the vegetable broth, add salt and cook over medium heat for 15 minutes. Drain and reserve. In a pan, place the chickpea, salt and water and cook until soft. Drain and reserve. Mix the quinoa, chickpeas, cucumber, tomato and red onion in a bowl. Then, in another bowl, prepare the lemon sauce by mixing the lemon juice, olive oil, salt, black pepper and cumin. Season the salad with the dressing and mix well. Serve immediately
Tip: Sprinkle with coriander.
Quinoa salad with tuna and black beans
ingredients
- 1 cup quinoa tea
- 170 g of grated tuna
- 200 g of black beans
- 1/2 cup green corn tea
- 1/2 chopped red chilli
- 4 tablespoons of olive oil
- 1 lemon juice
- 2 cloves of garlic
- Cumin, coriander and cayenne pepper to taste
- Waterfall
Preparation method
In a pressure cooker, brown the garlic cloves in two tablespoons of olive oil. Add the beans, cover with water and cook for 25 minutes. Next, drain and reserve. Place the quinoa in a pan, cover with water, salt and cook over medium heat until soft. Then drain the water and set it aside. In a bowl, mix the quinoa, grated tuna, black beans, green corn and chili pepper. In a bowl, mix two tablespoons of olive oil, lemon juice, cumin, coriander and cayenne pepper until you have a sauce. Water the salad with the sauce and mix well before serving.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
