Nutritional Chart
Calories: 548 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 19 g
- 22 g
- 70 g
Ingredients Needed for Pea and Cucumber Quinoa Salad
For the quinoa:
1 cup quinoa
water
salt
For the dressing:
10 fresh basil leaves
2 tablespoons of fresh dill, chopped
2 tablespoons of fresh parsley, chopped
2 garlic cloves, sliced
1 tablespoon olive oil
2 tablespoons of lemon juice
salt
pepper
For the salad:
1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, diced
1 small cucumber, diced
1 cup cooked peas (some 5 ounces)
3 tablespoons of goat cheese, crumbled (for topping)
resh dill for garnishing
3 teaspoons of vegetable oil for serving
How to Make Pea and Cucumber Quinoa Salad
- Cook the quinoa in water by using an approximately 1:2 ratio.
- For the dressing:
Add the dressing ingredients to a tall mixer glass. Season with salt and pepper and mix them until smooth using a hand mixer. Set aside.
- For the salad:
Heat the olive oil in a skillet over low heat, then add the onion. Cook and stir until tender. Set aside.
- Add the cooked quinoa, bell pepper, cucumber, cooked peas, and the dressing to a bowl. Mix until even. Add the cooked onion and mix more.
- Portion it in 3 servings. If you want, you can shape it using a cooking ring.
- Top each quinoa cylinder with crumbled goat cheese, garnish with some fresh dill and drizzle with 1 teaspoon of vegetable oil.