March 3, 2022 |

Spring Quinoa Salad

Spring Quinoa Salad | Marca Chile

Autor: Inacap


  • 1 cup black quinoa
  • 2 tbsp olive oil
  • 2 tbsp onion
  • 1 garlic clove
  • 1½ carrots, cubed
  • 1½ cup hot chicken broth or water
  • Salt to taste
  • ½ kg (1 lb 2 oz) cherry tomatoes , washed and halved
  • 1 cup cucumber, peeled, seeded and cubed
  • ½ cup cooked corn kernels
  • ½ cup podded peas, cooked
  • ¼ cup cilantro leaves, finely chopped
  • 2 basil leaves, finely chopped
  • Apple cider vinegar to taste


  • Step 1- Wash quinoa in a bowl with cold water. Scrub with your hands. Drain in a fine colander. Repeat the process until the water comes out clean. Strain through a colander. Set aside.
  • Step 2 – , In a separate medium saucepan, heat oil and sauté onion and garlic for one minute. Add the carrot and a pinch of salt. Add the washed quinoa.
  • Step 3 – Combine well and add the hot chicken broth or water. Correct the salt, cover and simmer for 20 minutes. Separate quinoa with a fork and leave to cool.
  • Step 4 – Place the quinoa in a bowl. Add tomatoes, cucumber, corn, peas, cilantro and basil leaves.
  • Step 5 – Season with salt, apple cider vinegar and a splash of olive oil. Stir well to combine.
  • Step 6 – Serve in a serving tray or individual portions. Decorate with lettuce.


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