Quinoa is a great addition to any salads due to the unusual texture of this cereal. It is also very useful – rich in magnesium, potassium and vitamin E. The main thing is not to digest it when cooking, so that it remains crumbly and does not become too watery.
Ingredients
- Quinoa - 50 g
- Young zucchini - 1 piece
- Cucumbers - 1 piece
- Bell pepper - 1 piece
- Spinach - 60 g
- Olive oil - 1 tbsp.l.
- Lemon juice - 1 tsp.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the quinoa until cooked according to the instructions – it's about 15 minutes under the lid.
Randomly chop all the vegetables and chop the spinach leaves a little.
Add quinoa, mix salad, season and pour olive oil with lemon juice.
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