John Myers
Contents
show
Ingredients
Quinoa salad
- 100 g Quinoa
- 4 Date tomatoes
- 0,5 Mini cucumber
- 4 Sweet peppers
- 3 Spring onions
- 1 bunch Flat leaf parsley
- Salt
- Pepper
Orange and tomato dressing
- 1 Orange, the juice
- 1 tbsp Maple syrup
- 2 tsp Dijon mustard
- 1 Clove of garlic
- 2 Date tomatoes
- 30 ml Olive oil
- Salt
- Pepper
Instructions
Quinoa salad
- Wash the quinoa well and bring it to the boil together with half a liter of water, then turn the stove on to the lowest setting and let it soak for about 15 minutes with the lid closed. Then strain over a sieve, quench with cold water, drain well and allow to cool.
- Halve the tomatoes, drain them and cut into small cubes and place in a salad bowl. Peel the mini cucumber, remove the seeds and also cut into small cubes and add to the tomatoes. Also finely dice the sweet peppers and place in the salad bowl.
- Cut the spring onions into fine rings and finely chop the parsley and add both to the bowl, lightly salt and pepper and stir once, then add the quinoa and mix everything well.
Orange and tomato dressing
- Squeeze the orange and pour the juice into a tall container. Quarter the tomatoes, drain them and add to the orange juice, as well as the maple syrup, garlic, mustard and olive oil. Salt and pepper well and puree finely with a magic wand.
finish
- Pour the dressing over the salad, mix well and let it steep for about 30 minutes. Suitable as a grill side dish or just like that.
Nutrition
Serving: 100gCalories: 331kcalCarbohydrates: 22.4gProtein: 1.5gFat: 26.4g
