Quinoa and vegetables salad recipe

Name: Quinoa and vegetables salad recipe
Total time: 900 s
Yield: 4 people
Cuisine: American
Ingredients: 1/2 cup cold water; 1/2 cup crushed walnuts; 2 chopped carrots; 1/2 chopped zucchini; 1/2 minced red onion; 1/2 chopped red pepper; 1/2 cup goat cheese; 1 cup halved cherry tomatoes; Juice of ½ lemon; Salt; 1 teaspoon cumin seeds; 1 tablespoon Extra Virgin Olive Oil from Spain; 1/4 cup Extra Virgin Olive Oil from Spain

Olive Oils from Spain @oliveoilsspain

Spain

A dinner consisting of quinoa salad with vegetables made with Extra Virgin Olive Oil from Spain is one of your best options for your last meal of the day! It's light and fresh but will leave you feeling full.

Olive Oils from Spain @oliveoilsspain

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Ingredients

15 minutes

4 people

1/2 cupcold water
1/2 cupcrushed walnuts
2chopped carrots
1/2chopped zucchini
1/2minced red onion
1/2chopped red pepper
1/2 cupgoat cheese
1 cuphalved cherry tomatoes
Juice of ½ lemon
Salt
1 teaspooncumin seeds
1 tablespoonExtra Virgin Olive Oil from Spain
1/4 cupExtra Virgin Olive Oil from Spain

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Steps

15 minutes

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.