Warm quinoa salad

Warm quinoa salad

40 ratings

Marion, teacher


„A fresh, gluten-free salad with fruity nuances.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g
quinoa
100 ml
vegetable stock
½
zucchini
1
red pepper
150 g
snow peas
70 g
tomatoes (dried, in oil)
1 clove
garlic
¼ bunch
parsley
8 leaves
mint
½
lemon
2
oranges
½ tsp
sugar
vegetable oil for frying
salt
pepper
sour cream for serving
Metric
Imperial
  • 100 g quinoa
  • 100 ml vegetable stock
  • ½  zucchini
  • 1  red pepper
  • 150 g snow peas
  • 70 g tomatoes (dried, in oil)
  • 1 clove garlic
  • ¼ bunch parsley
  • 8 leaves mint
  • ½  lemon
  • 2  oranges
  • ½ tsp sugar
  • vegetable oil for frying
  • salt
  • pepper
  • sour cream for serving

Utensils

  • citrus juicer (optional)
  • citrus zester
  • large frying pan
  • small saucepan with lid
  • large bowl
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Riesling, medium-dry, 2012
This medium-dry Riesling from the Mosel lures with its perfect combination of pleasant sweetness and crisp tartness. Its low alcohol content makes it a lovely companion to this light salad.

Nutrition per serving

Cal
398
Protein
15g
Fat
7g
Carb
64g

Step 1/5

Rinse quinoa in warm water and cook in vegetable stock, according to the package instructions, and set aside.
  • 100 quinoa
  • 100 ml vegetable stock
  • small sauce pan with lid

Rinse quinoa in warm water and cook in vegetable stock, according to the package instructions, and set aside.

Step 2/5

Mince garlic. Cut zucchini, pepper, snow peas, and dried tomatoes into bite-sized pieces.
  • 1 clove garlic
  • ½ zucchini
  • 1 red pepper
  • 150 snow peas
  • 70 dried tomatoes
  • cutting board
  • knife

Mince garlic. Cut zucchini, pepper, snow peas, and dried tomatoes into bite-sized pieces.

Step 3/5

Fry the vegetables in some vegetable oil. Season with sugar and salt and pepper.
  • ½ tsp sugar
  • vegetable oil for frying
  • salt
  • pepper
  • large frying pan
  • cooking spoon

Fry the vegetables in some vegetable oil. Season with sugar and salt and pepper.

Step 4/5

Cut parsley and mint into fine strips.
  • ¼ bunch parsley
  • 8 leaves mint
  • cutting board
  • knife

Cut parsley and mint into fine strips.

Step 5/5

Stir the cooked quinoa, mint, and parsley into the roasted vegetables. Add the zest and juice of half a lemon as well as the juice of one orange. Fillet the other orange and carefully fold the orange segments into the mixture. Serve warm with sour cream.
  • ½ lemon
  • 2 oranges
  • sour cream to serve
  • citrus juicer (optional)
  • citrus zester
  • large bowl
  • cooking spoon

Stir the cooked quinoa, mint, and parsley into the roasted vegetables. Add the zest and juice of half a lemon as well as the juice of one orange. Fillet the other orange and carefully fold the orange segments into the mixture. Serve warm with sour cream.