Warm Quinoa Salad
4 servings
30 minutes
Warm quinoa salad is a light, nutritious dish that harmoniously combines textures and flavors. Quinoa, known for its ancient history and rich nutritional profile, plays the main role here as a tender base for sautéed vegetables. Carrots add sweetness to the salad while red pepper contributes juiciness and a hint of spiciness. Celery adds freshness and dried herbs provide aroma. Lemon juice refreshes while Adyghe cheese softens the flavor palette with its creamy texture. Olive oil completes the composition ensuring a balance of flavors. This salad is not only delicious but also versatile – it works perfectly as a standalone dish or as a side to light protein foods.
1
Rinse quinoa in cold water and cook for 10–12 minutes (1 cup quinoa — 2 cups water). While the quinoa is cooking, slice the peeled carrot into thick rings and add to the pan to sauté. After about five minutes, add the chopped celery and pepper. Sauté the vegetables with dried basil or thyme.
- Quinoa: 1 glass
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Celery stalk: 2 pieces
- Dried basil: to taste
- Dried thyme: to taste
2
Pour the cooked quinoa into the pan with the prepared vegetables, add lemon juice, salt, and pepper to taste. Mix the ingredients in the pan well for a minute.
- Quinoa: 1 glass
- Lemon: 0.3 piece
- Salt: to taste
- Ground black pepper: to taste
3
After placing the finished dish in a salad bowl, add chopped green onions, olive oil, and a bit of fresh cheese.
- Spring onion: 1 bunch
- Olive oil: to taste
- Adyghe cheese: 50 g
