Recipes
Summer quinoa salad
Season :Summer
Servings :2
Diet :Vegetarian, gluten free
Time :20 minutes
Difficulty :Easy
This salad was created from leftovers in my fridge and is now my go-to recipe in the summer. You can eat it for lunch, take it to the office, a picnic, eat it as a bbq side salad etc!
INGREDIENTS
- 120 gr. quinoa
- Handful of rocket
- 15 gr. mint
- 15 gr. coriander
- 100 gr. feta
- 1 red bell pepper
- 1/2 mango
- 250 gr. small tomatoes
- 1 avocado
- 1/2 lime
- 2 spring onions
- 1/2 red jalapeño
- Dash of extra virgine olive oil
- Salt and pepper
PREPARATION
- Cook the quinoa in salted water according to the package.
- Cut the bell pepper, mango and avocado into cubes, the tomatoes into quarters, the spring onion into thin rings and finely chop the mint, coriander and jalapeño.
- Rinse the quinoa under cold water or let it cool completely and mix with the above ingredients and a handful of rocket.
- Add the juice of half a lime, a dash of olive oil and a pinch of salt and pepper and finish off with the crumbled feta. Mix everything together and serve.
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