Quinoa salad with fresh vegetables

4 servings

30 minutes

Quinoa salad with fresh vegetables is a light and nutritious dish that embodies a harmony of flavors and health benefits. Quinoa, an ancient grain of the Incas, gives the salad a delicate texture and a slight nutty flavor, while fresh vegetables like bell pepper, fennel, celery, and tomatoes add juiciness and vibrant colors. The dressing made from soy sauce, lemon juice, and sesame oil adds an Eastern touch, enriching the taste with umami and a hint of acidity. This salad is perfect as a standalone dish or a healthy side that complements fish and meat dishes beautifully. It fits well into the modern healthy eating regimen, providing a sense of freshness and energy.

Energy value per serving

• Calories: 307.2
• Proteins: 9.2g
• Fats: 13.2g
• Carbohydrates: 35g

Ingredients

• Quinoa: 200 g
• Fennel: 70 g
• Sweet pepper: 100 g
• Onion: 50 g
• Celery stalk: 70 g
• Tomatoes: 100 g
• Soy sauce: 2 tbsp
• Lemon juice: 2 tbsp
• Sesame oil: 2 tbsp

Cooking steps

1. Boil amaranth (or quinoa) seeds in water at a 1:3 ratio for about 20 minutes.

   Required ingredients:

   • Quinoa: 200 g

2. Cool it down and add chopped vegetables to it

   Required ingredients:

   • Fennel: 70 g
   • Sweet pepper: 100 g
   • Onion: 50 g
   • Celery stalk: 70 g
   • Tomatoes: 100 g

3. Pour everything with soy sauce, lemon juice, and sesame (or any vegetable) oil

   Required ingredients:

   • Soy sauce: 2 tablespoons
   • Lemon juice: 2 tablespoons
   • Sesame oil: 2 tablespoons

4. Let it sit for 10-15 minutes, stir again, and serve at the table as a standalone dish or appetizer.