Quinoa and vegetables salad recipe

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, quinoa and vegetables salad recipe. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Quinoa and vegetables salad recipe is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Quinoa and vegetables salad recipe is something which I have loved my whole life.

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To get started with this particular recipe, we must prepare a few ingredients. You can have quinoa and vegetables salad recipe using 13 ingredients and 5 steps. Here is how you cook it.

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The ingredients needed to make Quinoa and vegetables salad recipe:
  1. Get 1⁄2 cup cold water
  2. Take 1⁄2 cup crushed walnuts
  3. Prepare 2 chopped carrots
  4. Make ready 1⁄2 chopped zucchini
  5. Get 1⁄2 minced red onion
  6. Prepare 1⁄2 chopped red pepper
  7. Prepare 1⁄2 cup goat cheese
  8. Get 1 cup halved cherry tomatoes
  9. Prepare Juice of ½ lemon
  10. Get Salt
  11. Get 1 teaspoon cumin seeds
  12. Take 1 tablespoon Extra Virgin Olive Oil from Spain
  13. Make ready 1⁄4 cup Extra Virgin Olive Oil from Spain

Quinoa: You could really use any type of quinoa, but to let the colors of the veggies pop I like to use plain white quinoa. Basil: Even in the dead of winter, I love the bright fresh burst of flavor fresh basil give different dishes and salads. If you can't find fresh basil in your supermarket, you can swap out Italian flat-leaf parsley. Slice baby carrots and mushrooms in half (if not already cut).

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Steps to make Quinoa and vegetables salad recipe:
  1. In a pan pour ¼ cup of Extra Virgin Olive Oil from Spain, ½ chopped red onion, ½ chopped red pepper, ½ chopped zucchini and 2 chopped carrots. Sauté the mixture and add a little salt. Mix together and set the mixture aside.
  2. In a pot, pour ½ cup of pre-washed quinoa and cover with water. Tip: When you wash the quinoa, let it sit for 2 minutes under cold water and drain it.
  3. Cook for about 15-20 minutes, until all the water is absorbed. Turn off the heat and leave the quinoa covered for 5 more minutes.
  4. While the quinoa is cooking, add a cup of halved cherry tomatoes, ½ cup of goat cheese, ½ cup of walnuts and a small spoonful of cumin seeds to the sautéed vegetables. Mix together.
  5. Once cold, stir the quinoa with a fork and season it with a little salt, the juice of ½ lemon and a tablespoon of Extra Virgin Olive Oil from Spain.

If you can't find fresh basil in your supermarket, you can swap out Italian flat-leaf parsley. Slice baby carrots and mushrooms in half (if not already cut). Add all veggies into a large bowl. Coat with salt, pepper, and olive oil shaking together until evenly coated. Toss to coat evenly, keeping the vegetables separate on the pan.

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