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Warm Quinoa Salad

A great salad — light yet filling, fresh and warm.

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Warm quinoa salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 40 % 4 g
Carbohydrates 50 % 5 g
58 kcal
GI: 40 / 60 / 0
  • Be sure to rinse the quinoa several times under running water. Cover with 3 cups of water, salt to taste, set over the heat, and bring to a boil. Cook until tender, about 15 minutes. Drain. At the same time, cook the cauliflower, broken into florets, for 5–10 minutes. Grate the carrot on the coarse side of a box grater. Dice the pepper. Heat some oil in a deep skillet and sauté the finely chopped garlic (don't press it through a garlic press) for 30 seconds — no longer. Add the pepper, carrot, and corn to the skillet, then add the spices. Cook until the pepper softens, about 5 minutes. It's important not to overcook — otherwise you'll just end up with stewed vegetables! Add the cauliflower and quinoa to the skillet. Toss gently without mashing. Don't cook it any further. Remove from the heat. Divide among plates and sprinkle with finely chopped green onion.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Dried oregano - 306  kcal/100g
  • Oregano - 306  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Zira - 112  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Quinoa - 368  kcal/100g

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