Estonian Quinoa Salad
1 serving
30 minutes
Estonian quinoa salad is an elegant combination of textures and flavors inspired by fresh and light motifs of northern cuisine. This recipe reflects a modern take on traditional ingredients, blending airy quinoa, crunchy zucchini, and spicy notes of seasonings. The lime, parsley, and olive oil dressing adds freshness to the dish, while the sautéed quinoa with garlic, chili, and ginger reveals its depth. The tenderness of hummus and nuts complements the composition, creating a harmony of flavors. This salad is perfect as a light, nutritious dish that can be served as a standalone lunch or part of an exquisite dinner.
1
Boil quinoa.
- Quinoa: 100 g
2
Cut the zucchini into thin strips and mix with the sauce (20 ml olive oil, parsley, lime juice).
- Courgette: 150 g
- Olive oil: 40 ml
- Parsley: 10 g
- Lime juice: 10 ml
3
Fry quinoa for a few minutes with the sauce (chili pepper, garlic, ginger, mint, coriander, agave syrup, salt, 20 ml olive oil).
- Quinoa: 100 g
- Chili pepper: 10 g
- Garlic: 1 clove
- Ginger: 10 g
- Mint: 5 g
- Cilantro (coriander leaves): 5 g
- Agave syrup: 20 ml
- Olive oil: 40 ml
- Soybean sprouts: 20 g
- Olive oil: 40 ml
4
Serve with homemade hummus and roasted nuts.
