Quinoa Salad with Fresh Vegetables and Citrus
Salads • European
Description
Quinoa salad with fresh vegetables and citrus
Ingredients
- Cilantro 1 bunch
- Quinoa 1 cup
- Orange Bell Peppers 1 piece
- Celery salt 1 stalk
- Carrot 1 piece
- Soy Sauce to taste
- Lime Juice to taste
- Olive Oil to taste
- TABASCO® to taste
Step-by-Step Guide
Step 1
Cook the quinoa according to the package instructions.
Step 2
For the vegetables: cut the carrot into long strips (use a peeler to slice into ribbons, then cut the ribbons into thin strips), clean and chop the celery into slices no thicker than 3 mm, and slice the bell pepper (it’s better to use a mix of colors).
Step 3
Finely chop the herbs (if you don’t like cilantro, parsley is a great substitute).
Step 4
The vegetables can be varied according to your preference (if using tomatoes, remove the seeds and core, as well as for large cucumbers, to avoid excess water).
Step 5
Mix the cooled quinoa with the prepared vegetables. Typically, we use 50% quinoa to 50% vegetables.
Step 6
For the dressing: pour soy sauce into a bowl, add a tablespoon of olive oil, freshly ground black pepper, lime juice, and a few drops of green Tabasco. The dressing will be concentrated in flavor. Dress the salad (all at once). Mix well and adjust to taste with soy sauce and lime or lemon juice.
Step 7
Chill and serve. On the second day, it absorbs the dressing and is even better, like a 'second-day soup.'
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