Zutaten für Quinoa Spring Summer Salad Gluten Free
- 1 cup fresh or frozen peas
- 1 cup cooked quinoa
- 1 red bell pepper
- Green Onion
- 1 English cucumber
- 1/4 cup shelled pistachios
- Nuts
- 1/2 cup chopped fresh parsley
- 1 teaspoon sea salt
- 2 cups water
- 1 cup cooked chickpeas (optional)
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Zubereitung von Quinoa Spring Summer Salad Gluten Free
- Rinse 1 cup of quinoa thoroughly under cold water to remove the bitter outer layer.
- Cook 1 cup of quinoa according to package directions or using your favorite method (e.g., recipe #235534). This usually takes about 15 minutes. Remember to keep a close eye on red quinoa, as it can overcook easily.
- While the quinoa cooks, prepare the vegetables. Chop 1 English cucumber into ½-inch pieces. Shell and halve 1 cup of fresh or frozen peas. Cut 1 red bell pepper into ½-inch pieces. Finely chop ½ medium red onion.
- Once the quinoa has cooled slightly, gently combine it with the prepared vegetables in a large bowl.
- Prepare your favorite dressing (e.g., recipe #431876).
- Just before serving, toss the quinoa and vegetables with the dressing. Don't dress ahead of time, as the dressing may be absorbed and lose its vibrancy.
- Serve immediately and enjoy this delicious and healthy summer salad!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
11g
Fat
3g
Carbs
8g
