FRIJE

Name: Quinoa Salad to Go
Prep time: 25 min
Cook time: 20 min
Yield: 2 servings
Ingredients: 200 g of quinoa; 1 stalk of broccoli; 3 small carrot; 90 g of green pea (frozen); 1 green onion; 4 tablespoon of olive oil; 6 leaf of fresh mint; 1 tablespoon of lemon juice; 30 g of sunflower seed; 1 teaspoon of curry powder; 1 teaspoon of agave syrup; salt (according to taste); pepper (according to taste)

<< recipes

Quinoa Salad to Go

A quinoa salad that has proven itself against the dreaded lunchtime hunger. It is nourishing and delicious. I love the combination of textures, as it is both creamy and crunchy. You'll love the refreshing citrus and mint notes. Just because you're eating on the go doesn't mean you have to sacrifice pleasure, right? Keep an eye on the office communal fridge... your salad will make others jealous!

Vegan Vegetarian Gluten free Picnic

Course: Starter

Preparation time: 25 minutes

Cooking time: 20 minutes

Instructions

1. Rinse the quinoa in a fine-mesh sieve. Pour it into a saucepan with 530 ml of water and 1/2 tsp of salt.
Bring the quinoa to a boil over high heat, uncovered, and cook for 17 minutes. The quinoa will absorb all the cooking water.
At the end of the cooking time, remove the saucepan from the heat and cover. The quinoa will fluff up.
Set aside.
2. Steam the vegetables (peas, carrots, and broccoli) until they are still crunchy.
3. Slice the onion into thin slices.
4. Heat 1 tbsp of olive oil in a large skillet and sauté the pre-cooked vegetables (peas, carrots, and broccoli) for 3 to 4 minutes.
5. Prepare the dressing. Mix 2 tbsp of olive oil with the mint and lemon juice. Season with salt and pepper.
6. In a large salad bowl, mix all the elements of the quinoa salad with the dressing.
7. Prepare the caramelized sunflower seeds. To do this, toast the seeds in 1 tbsp of olive oil and curry over high heat for 2 minutes.
8. Remove from heat, then add the agave syrup. Return the skillet to the heat for about 30 seconds.
Add the caramelized seeds to the salad.