Quinoa with almonds and arugula
2 servings
30 minutes
Quinoa with almonds and arugula is a light and sophisticated salad that embodies the freshness and nutritional value of European cuisine. Quinoa, an ancient Incan grain, adds a pleasant nutty flavor and richness to the dish. Almonds provide a crunchy texture, while arugula adds a spicy bitterness that perfectly complements the acidity of lemon juice. Carrots, radishes, and cucumbers enhance the composition with juiciness and freshness. A dressing made from flaxseed oil and spices highlights the natural flavors of the ingredients. This salad is perfect for a light lunch or dinner and can also serve as a side dish for fish or poultry. With its wealth of vitamins and nutrients, it is not only tasty but also beneficial for health.
1
Boil quinoa, adding salt and your favorite spices to taste, and let it cool.
- Quinoa: 0.5 glass
- Salt: to taste
2
Grate the carrot on a large grater, chop the radish and cucumber, and tear the arugula leaves.
- Carrot: 1 piece
- Radish: 4 pieces
- Cucumbers: 2 pieces
- Rocket (arugula): 1 bunch
3
Add quinoa and almonds to the vegetables. Squeeze some lemon juice, add a spoon of fragrant oil, salt, and pepper. Mix and serve.
- Quinoa: 0.5 glass
- Almond: 50 g
- Lemon: 0.3 piece
- Cold-pressed flaxseed oil: to taste
- Salt: to taste
- Ground black pepper: to taste