Here's the recipe:
Yum Factor: 9/10
Difficulty Factor: 1/10 (if you can chop vegetables, you can do this)
Quinoa Color Salad
1-cup quinoa
2-cups water
Pinch salt
1 carrot, peeled and grated
1 red pepper, seeded and diced
1 cucumber, washed and sliced
3 green onions, sliced thinly
1 bunch parsley, chopped
The zest and juice of 1 lemon
¼-cup olive oil
Salt and pepper
Rinse the quinoa well in cold running water. This will easily rinse away the natural bitter coating on the seeds. Drain and toss into a small pot. Add the water and season with salt. Bring to a simmer over medium-high heat. Cover with a tight fitting lid, turn the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 to 20 minutes.
Meanwhile get all the colorful veggies ready. Toss them into a bowl and when the quinoa is done, add it as well. Add the lemon and olive oil, toss well, season with salt and pepper and serve.
1-cup quinoa
2-cups water
Pinch salt
1 carrot, peeled and grated
1 red pepper, seeded and diced
1 cucumber, washed and sliced
3 green onions, sliced thinly
1 bunch parsley, chopped
The zest and juice of 1 lemon
¼-cup olive oil
Salt and pepper
Rinse the quinoa well in cold running water. This will easily rinse away the natural bitter coating on the seeds. Drain and toss into a small pot. Add the water and season with salt. Bring to a simmer over medium-high heat. Cover with a tight fitting lid, turn the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 to 20 minutes.
Meanwhile get all the colorful veggies ready. Toss them into a bowl and when the quinoa is done, add it as well. Add the lemon and olive oil, toss well, season with salt and pepper and serve.
No changes in this recipe. Would love to experiment with different veggies next time
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