Vegetable and quinoa salad
Prep Time: 15 minutes
Cook Time: 15 minutes for the quinoa
Keywords: salad gluten-free soy-free sugar-free vegetarian spring broccoli carrot turnip baby greens quinoa
Ingredients (serves 1-4; if more servings needed, then cook more quinoa and prepare more vegetables, accordingly)
- 1/4 cup / 50 grams quinoa, any color or blend
- 1/2 cup / 120 ml water + 1/4 cup/ 60 ml vegetable or chicken broth OR 3/4 cup / 180 ml water
- A pinch of salt
- Vegetables of choice, like broccoli florets (4 ounces / 112 grams per serving), carrots (1-2 per serving), salad turnips (1-2 per serving), baby salad greens (1 ounce / 30 grams per serving) [This is just an estimate: for example, if someone is not a fan of broccoli, they may compose their plate with 2 carrots and 2 turnips]
- Dressing of choice, like nut butter diluted with water, mayonnaise (possibly homemade), vinaigrette
Put the quinoa in a fine-mesh strainer (make sure it is fine enough that the quinoa does not go through the mesh). Rinse under cold water while rubbing the quinoa with your hand, then drain.
Put the quinoa in a small saucepan, add the liquid and the salt and bring to a boil. Lower the heat and cook gently, covered, for 15 minutes. Remove from the heat and let stand for 5 minutes, then uncover and fluff up the quinoa with a fork. Let cool.
Prepare the vegetables in amounts according to the servings needed. Steam the broccoli florets until tender to your preference and chop into bite-sized pieces. Scrape the carrots' skin with a blade, rinse well and grate them using the extra-coarse side of your grater. Brush and rinse the salad turnips and grate them using the extra-coarse side of your grater. Rinse and drain the baby salad greens.
Compose the salad using a portion of quinoa and vegetables according to preference and appetite. Dress as desired, toss and enjoy.