QUINOA SALAD WITH VEGETABLES

Quinoa salad with vegetables is a fresh and nutritious single dish, perfect for the summer season as an alternative to the more classic rice salad. With a characteristic and slightly earthy flavor, quinoa is one of the best known and most versatile pseudo cereals: gluten-free and rich in vegetable proteins, phosphorus, potassium and iron, it is ideal for coeliacs, gluten intolerant and vegetarians. Here it is cooked in water for absorption and then seasoned with coloring and crunchy vegetables and feta cheese, for a tasty and balanced final result.

INGREDIENTS:

200 g. Quinoa.
200 g. Feta cheese.
12 Radishes.
8 Pixel tomatoes.
1 Cucumber.
1 Tuft basil.
Extra virgin olive oil to taste.
Salt to taste.

PREPARATION:

Rinse the quinoa under cold running water, then drain it well and toast it briefly in a pan ①. Cover the quinoa with the water flush, add a pinch of salt and cook, stirring occasionally, for about 15 minutes. Once cooked, transfer it to a plate, shell it well with a fork and let it cool ②. Wash the radishes, slice them ③.

Wash the tomatoes and cut them into slices ④. Transfer all the vegetables to a large bowl and add the feta, diced ⑤.

Drizzle with 2-3 tablespoons of oil, add the now cold quinoa and mix well ⑥. Transfer the Quinoa Salad with Greens to a serving platter, top with the basil leaves, and serve ⑦.

STORAGE

The quinoa salad with vegetables can be stored in the refrigerator, in a special airtight container, for a maximum of 2 days.