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.
1
Boil amaranth (or quinoa) seeds in water at a 1:3 ratio for about 20 minutes.
- Quinoa: 200 g
2
Cool it down and add chopped vegetables to it
- Fennel: 70 g
- Bell 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
- 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.
