Warm quinoa salad

Warm quinoa salad

Based on 58 ratings
Verena

Verena

Community member

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
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
10 g
parsley
10 g
mint
½
lemon
2
oranges
½ tsp
sugar
vegetable oil for frying
salt
pepper
sour cream for serving
MetricImperial

Utensils

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

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How-To Videos

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How to cut a bell pepper

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Homemade vegetable stock

how-to-segment-an-orange

How to segment an orange

how-to-prepare-zucchini

How to prepare zucchini

Nutrition per serving

Cal398
Fat7 g
Protein15 g
Carb64 g
  • Step 1/5

    Rinse quinoa in warm water and cook in vegetable stock, according to the package instructions, and set aside.
    • 100 g 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 g snow peas
    • 70 g 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.
    • 10 g parsley
    • 10 g 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.

  • Enjoy your meal!

    Warm quinoa salad

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