Quinoa salad with fresh vegetables and citrus
5 servings
30 minutes
Quinoa salad with fresh vegetables and citrus is a light, refreshing dish with hints of spice and tanginess. Quinoa, an ancient grain known for its nutritional value, serves as a base that absorbs the juicy flavors of vegetables and citrus. The bright notes of sweet pepper, crunch of celery, and tenderness of carrot combine with a zesty dressing made from soy sauce, lime, and olive oil, creating a harmony of flavors. The salad's feature is its ability to become richer the next day as it absorbs the dressing. This dish is perfect as a light dinner or as a side to fish and meat.
1
Cook quinoa as instructed on the package.
- Quinoa: 1 glass
2
Vegetables: cut the carrot into long strips (use a peeler to cut into ribbons, then cut ribbons into thin strips), clean the celery and chop into pieces no larger than 3 mm, and cut the pepper (preferably colorful) into strips.
- Carrot: 1 piece
- Celery: 1 stem
- Bell pepper: 1 piece
3
Chop the greens finely (if you don't like cilantro, parsley is a great substitute).
- Fresh cilantro (coriander): 1 bunch
4
Vegetables can be very diverse according to your choice (if you take tomatoes, you need to remove the core with seeds, just like with large cucumbers, to avoid excess water).
5
We mix the cooled quinoa with the prepared vegetables. Typically, we have 50% quinoa and 50% vegetables.
- Quinoa: 1 glass
- Carrot: 1 piece
- Celery: 1 stem
- Bell pepper: 1 piece
6
Dressing: pour soy sauce into a bowl, add a spoon of olive oil, freshly ground black pepper, lime juice, and a few drops of green Tabasco. The dressing will be concentrated in taste. Dress the salad (all at once). Mix well and adjust to taste with soy sauce and lime or lemon juice.
- Soy sauce: to taste
- Olive oil: to taste
- Lime juice: to taste
- Green jalapeno pepper sauce: to taste
7
Chill and serve. On the second day, it absorbs the dressing and is even more wonderful as a 'second day soup'.