Classical salad from the Middle East gain upgrades to “IT” quinoa grain. (Okay, okay, it’s technically a seed.) Accessories nutritious plant is loaded with protein, which makes this an excellent vegetarian dish as a main meal, and good summer party.
YIELDDávkování 6 servings

1 cup quinoa, rinsed well
1/2 tsp kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, chopped
1/2 cup extra virgin olive oil
Freshly ground black pepper
1 large English cucumber or 2 Persian cucumber, chopped to 1 / 4 “pieces
1 pint cherry tomatoes, half
2/3 cup chopped parsley with flat leaves
1/2 cup chopped fresh mint
2 mushrooms, sliced thin

Bring quinoa, 1/2 teaspoon salt 1 1/4 cup of water to boil in a pot with high temperature. Reduce heat to medium-low, cover and cook until quinoa is soft, about 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.
Meanwhile, rub lemon juice and garlic in a small bowl. Gradually rub olive oil. Seasonal dressing to taste with salt and pepper.
Spread quinoa Plate with a large margin; Let cool. Transfer to a large bowl; Mix in 1/4 cup. CONTINUE: Can be made 1 day ahead. Cover remaining dressing separately and quinoa; cold.
Add the cucumber, tomatoes, herbs and stallion into a bowl of quinoa; Throw coat. Taste salt and pepper. Plug the remaining dressing.


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