INGREDIENTS
- Salad 1:
- – Quinoa 1 cup.
- – Cucumber ½ unit.
- – Diced seedless tomato 2 models.
- – Purple onion 1 unit.
- – Zucchini (solely the inexperienced half) 1 unit.
- – Yellow and crimson bell pepper ½ every.
- – Olive oil.
- – Mint leaves.
- – Cilantro.
- – Black olives 10 models.
- Dressing:
- – Lemon juice.
- – Olive oil.
- – Salt and pepper.
- Salad 2:
- – Cooked quinoa 2 cups.
- – Spinach ½ tied with out its stems.
- – Kale ½ tied.
- – 1 crimson onion in positive feathers.
- – Avocado 1 unit.
- – 3 very contemporary eggs.
- – 3 tablespoons of vinegar.
- Dressing:
- – 1 orange zest and juice.
- – Tsp grated contemporary ginger.
- – Honey 1 tbsp.
- – Apple cider vinegar 1 tbsp.
- – Olive oil.
- – 1 tsp Dijon mustard.
- Salad 3:
- – Cooked quinoa 2 cups.
- – Pumpkin 4 slices.
- – Tomate cherry 12 unid.
- – Purple onion 1 unit.
- – Broccoli 1 unit.
- – Cashew nuts 1 handful.
- – Olive oil.
- – Balsamic vinegar.
THREE SALADS WITH QUINOA many greens and dressings to decide on the one you want probably the most! Beneath are all of the recipes to get pleasure from a contemporary, nutritious and cooking-recipesvegetarian dish
PROCEDURE:
Salad 1:
1. Wash the quinoa at the least thrice in water, scrubbing the grains.
2. Prepare dinner it for quarter-hour in boiling water, pressure and funky.
3. Minimize all of the greens into small cubes and blend with the quinoa, and season with lemon juice, oil and season with salt and pepper.
Salad 2:
1. Put a small saucepan with water and produce it nearly to a boil, decrease the warmth and add the vinegar.
2. Crack the egg and create a swirl with a spoon.
3. Pour the poached egg into the water suddenly and let it prepare dinner with out boiling for five minutes. Take away from the water and drain.
4. Combine the quinoa with the spinach leaves, kale, onion and avocado.
5. For the dressing, combine the orange juice, vinegar, mustard and orange zest, honey and add the oil, combine and costume the salad and end with the poached egg.
Salad 3:
1. Minimize the pumpkin into roughly 1 x 1 dice, sauté with somewhat oil till they’re golden and cooked (watch out to not overcook them).
2. Minimize the broccoli into mini florets and evenly sauté with garlic and evenly sauté the onion.
3. Combine all of the sautéed greens with the quinoa, add the cherry in half. Boost.
