Quinoa salad with sorrel and vegetables
4 servings
15 minutes
Quinoa salad with sorrel and vegetables is a light, nutritious dish with a refreshing taste. Quinoa, known since ancient times as the 'golden grain of the Incas,' adds a delicate nutty note to the salad and makes it a source of protein. The brightness of flavor is complemented by tangy sorrel, juicy cherry tomatoes, and sweet bell peppers. A dressing made from berry vinegar and olive oil enhances the natural freshness of the ingredients, while green onions add zest. This salad is perfect for a summer lunch or light dinner, pairs well with fish and meat, and can also be served as a standalone dish. Its simplicity in preparation makes it accessible even for novice cooks, while its rich flavor and health benefits make it a worthy centerpiece for any table.
1
Cook quinoa according to the package instructions and let it cool.
- Quinoa: 1 glass
2
Tomatoes (cherry or any firm ones) - chop as finely as possible for tabbouleh salad.
- Cherry tomatoes: 500 g
3
Also chop the pepper after removing the seeds and white veins.
- Fresh red bell pepper: 1 piece
4
Cut the sorrel into julienne slices
- Sorrel: 1 bunch
5
We also chop the onion finely.
- Spring onion: 0.5 bunch
6
Mix vegetables and herbs in a salad bowl with cooked quinoa, season with salt and pepper, dress with vinegar (any soft berry: raspberry, pomegranate, etc.) and mix well.
- Salt: to taste
- Ground black pepper: to taste
- Berry vinegar: 3 teaspoons
- Extra virgin olive oil: 2 tablespoons
7
It pairs wonderfully with meat or fish, or can be served as a standalone salad.
