Quinoa salad with grilled vegetables
4 servings
30 minutes
Quinoa salad with grilled vegetables is a vibrant and nutritious dish of Mediterranean cuisine, combining the tenderness of quinoa with the aroma of roasted vegetables. Quinoa, known as the ancient grain of the Incas, brings lightness and richness, while roasted cherry tomatoes and shallots add a smoky sweetness. Avocado provides a creamy texture, and fresh mint and crunchy pistachios add an exquisite aroma and pleasant contrast. The dressing made from lemon juice and olive oil highlights the freshness of the ingredients. This salad is an ideal choice for a light dinner or festive table, and its versatility allows it to be served as a standalone dish or as a side to fish and meat.
1
In a medium-sized pot, bring 3 cups of water to a boil, add 1 tsp of salt and quinoa. Cover with a lid, reduce heat, and simmer the mixture until quinoa is tender, about 8-10 minutes. Remove the pot from heat and let it sit for 15 minutes. Fluff the quinoa with a fork; transfer to a large bowl.
- Quinoa: 1.5 glass
- Salt: 1 teaspoon
2
Meanwhile, mix the oil with lemon juice in a small bowl. Drizzle the quinoa with the resulting sauce; season with salt and pepper. Let it cool.
- Olive oil: 0.3 tablespoon
- Freshly squeezed lemon juice: 3 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: to taste
3
Preheat the grill to medium heat. Roast the shallots and tomatoes in a grill basket for about 6-8 minutes, turning occasionally, until they start to char in places and the tomatoes begin to burst. Transfer to a cutting board and cut the shallots into 2½ cm pieces.
- Shallot: 1 head
- Cherry tomatoes: 400 g
4
Transfer the quinoa to a dish, top with shallots, tomatoes, avocado, mint, and pistachios. Drizzle with olive oil and season with salt.
- Quinoa: 1.5 glass
- Shallot: 1 head
- Cherry tomatoes: 400 g
- Avocado: 1 piece
- Mint: 0.5 glass
- Roasted pistachios: 40 g
- Olive oil: 0.3 tablespoon
- Sea salt: to taste