Warm quinoa salad
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 398 / Protein 15g / Carbohydr. 64g / Fat 7g
Ingredients (2 servings)
| 100 g | quinoa |
| 100 ml | vegetable stock |
| 0.5 | zucchini |
| 1 | red pepper |
| 150 g | snow peas |
| 70 g | tomatoes (dried, in oil) |
| 1 clove | garlic |
| 0.25 bunch | parsley |
| 8 leaves | mint |
| 0.5 | lemon |
| 2 | oranges |
| 0.5 tsp | sugar |
| vegetable oil for frying | |
| salt | |
| pepper | |
| sour cream for serving |
Utensils
citrus juicer (optional), citrus zester, large frying pan, small saucepan with lid, large bowl, cooking spoon, cutting board, knife
Wine Tip
Riesling, medium-dry, 2012
This medium-dry Riesling from the Mosel lures with its perfect combination of pleasant sweetness and crisp tartness. Its low alcohol content makes it a lovely companion to this light salad.
Step 1
Rinse quinoa in warm water and cook in vegetable stock, according to the package instructions, and set aside.
small sauce pan with lid
100 g quinoa / 100 ml vegetable stock
Step 2
Mince garlic. Cut zucchini, pepper, snow peas, and dried tomatoes into bite-sized pieces.
cutting board, knife
1 clove garlic / 0.5 zucchini / 1 red pepper / 150 g snow peas / 70 g dried tomatoes
Step 3
Fry the vegetables in some vegetable oil. Season with sugar and salt and pepper.
large frying pan, cooking spoon
vegetable oil for frying / 0.5 tsp sugar / salt / pepper
Step 4
Cut parsley and mint into fine strips.
cutting board, knife
0.25 bunch parsley / 8 leaves mint
Step 5
Stir the cooked quinoa, mint, and parsley into the roasted vegetables. Add the zest and juice of half a lemon as well as the juice of one orange. Fillet the other orange and carefully fold the orange segments into the mixture. Serve warm with sour cream.
citrus juicer (optional), citrus zester, large bowl, cooking spoon
0.5 lemon / 2 oranges / sour cream to serve
