Vegetarian Quinoa salad

Name: Vegetarian Quinoa salad
Cuisine: American
Ingredients: Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice

nomnom @cook_nomnom1

Team of colourful, nutritious veggies to create this power packed wholesome salad.

nomnom @cook_nomnom1

Team of colourful, nutritious veggies to create this power packed wholesome salad.

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Ingredients

Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice

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Steps

1

Wash 1 cup multicolored Quinoa with 3 cups water. You can use any Quinoa.
2

Drain the Quinoa using a sieve.
3

Bring 3 cups of water or vegetable stock (store bought) to boil. Add washed and drained Quinoa to it. Cook for 10-15 minutes till you see white threads.
4

Drain the excess water or vegetable stock from Quinoa using a sieve. Leave it undisturbed for 10 minutes.
5

Heat 1 tsp Olive oil in a pan and fry thin long slices of 1 zucchini for 2 minutes. Remove from the pan.
6

Fry slices of 2 garlic cloves till they turn light brown in color. Remove from the pan.
7

Let the zucchini and garlic cool and then dice it into pieces.
8

Chop 1 green capsicum (deseeded), 1 red capsicum (deseeded). Chop 2 sprigs spring onion. Chop 6 cherry tomato into small pieces, grate 1 carrot, finely chopped parsley.
9

Mix chopped green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, parsley, garlic cloves, cooked Quinoa. Add half tsp Himalayan salt. Adjust to your taste. Add 1 tsp of freshly squeezed lemon juice. Mix it gently with a fork. Serve it warm or cold. The Salad stays fresh in fridge in closed container for 2 days.