Warm quinoa salad

Based on 50 ratings
Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
398
Protein
15 g
Fat
7 g
Carb
64 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
    • 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
    • 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.