Again looking for idea recipes quinoa and vegetables salad recipe that are delicious? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious quinoa and vegetables salad recipe should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of quinoa and vegetables salad recipe, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare quinoa and vegetables salad recipe delicious wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings must exist for prepare

1. Prepare 1/2 cup cold water
2. Prepare 1/2 cup crushed walnuts
3. Prepare 2 chopped carrots
4. Prepare 1/2 chopped zucchini
5. Prepare 1/2 minced red onion
6. Prepare 1/2 chopped red pepper
7. Prepare 1/2 cup goat cheese
8. Prepare 1 cup halved cherry tomatoes
9. Take Juice of ½ lemon
10. Prepare Salt
11. Prepare 1 teaspoon cumin seeds
12. Prepare 1 tablespoon Extra Virgin Olive Oil from Spain
13. Use 1/4 cup Extra Virgin Olive Oil from Spain

Remove the lid and fluff the quinoa. Set aside and allow to cool. Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bow. Whisk the vinegar, olive oil, mustard, oregano, garlic, salt.

How to cook 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.
6. Done and ready to serve!

Toss to coat evenly, keeping the vegetables separate on the pan. Transfer the roasted vegetables to a large bowl, and add the quinoa. Pour over the veggies and quinoa, and toss to coat. In a large bowl, combine the corn, cucumber, tomatoes, gouda cheese, red onion, and fresh parsley. In a separate bowl, whisk together olive oil, both vinegars and mayonnaise.

relatives or to be inspiration for do culinary business. Hope it’s useful and good luck!