Quinoa salad with avocado, chard and celery
1 serving
45 minutes
Quinoa salad with avocado, Swiss chard, and celery is an exquisite blend of textures and flavors inspired by European culinary traditions. Quinoa, rich in protein and beneficial micronutrients, serves as a tender base for the dish, complemented by juicy cherry tomatoes, crunchy cucumbers, and fragrant lemon dressing. Creamy avocado adds softness to the salad while young Swiss chard and celery contribute freshness and a slight bitterness. Pea shoots finish the composition with a light spring touch. A delicate finish comes from drops of balsamic vinegar that add depth to the flavor. This salad not only pleases the eye with its aesthetic presentation but is also an ideal option for a light yet nutritious lunch or dinner.
1
We heat quinoa with olive oil in a pan. Not for long, no need to fry. Pour hot water over the grains, add salt, and cook for about 15 minutes. Remove from heat, let it steep under a lid for another 15 minutes, and then cool.
- Quinoa: 100 g
- Olive oil: to taste
2
We chop cherry tomatoes and fresh cucumber into small cubes (this cutting is called concasse by chefs), mix with quinoa, and dress with a mixture of olive oil, lemon juice, and lemon zest.
- Cherry tomatoes: 40 g
- Cucumbers: 30 g
- Olive oil: to taste
- Lemon juice: to taste
- Lemon zest: to taste
3
To beautifully arrange quinoa on a plate, it's best to use a special ring mold. Surround it with avocado slices, young chard leaves, thin strips of celery stalk, and young pea sprouts. Lightly drizzle with balsamic vinegar — just a few drops.
- Avocado: 30 g
- Chard (Swiss chard): 15 g
- Celery stalk: 5 g
- Pea shoots (sprouts): 5 g
- Balsamic vinegar: 3 ml
4
If desired, finely chopped chives can also be added to the quinoa.
- Quinoa: 100 g
