Quinoa salad with crunchy vegetables using a Cecotec
(4.9)
Preparation time
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Servings
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Dive into a bowl of vibrant quinoa salad that’s as crunchy as a fresh autumn leaf! This dish is a celebration of colors and flavors, featuring an ensemble cast of onions, carrots, zucchini, and tomatoes, all tossed together in a delightful dance of olive oil and balsamic vinegar. Quinoa, often dubbed the 'superfood', not only adds a nutty flavor but also a protein punch that would make even Popeye proud! Originating from the Andean region of South America, quinoa has been cherished for thousands of years, and now it’s here to jazz up your salad game. Whether you’re a health nut or just someone who loves a good crunch, this salad is sure to be a hit at your next gathering—just be prepared for everyone to ask for the recipe!
Ingredients
- 1 Onion
- 70 g Carrot
- 140 g Zucchini
- 400 g Water
- 1 Teaspoon(s) Salt
- 50 g Quinoa
- 80 g Tomato
- 2 Tablespoon(s) Olive oil
- 2 Tablespoon(s) Balsamic vinegar
- 1 Teaspoon(s) Cumin seed
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
- Peel, cut in two, and add 1 onion in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Setaside the preparation content in a salad bowl.
- Cut in pieces, and add 70 g of carrot, 140 g of zucchini in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Place the vapor kit.
- Setaside the preparation content in.
- Add 400 g of water, 1 teaspoon(s) of salt in the food processor bowl.
- Mix steam: 5:00min / 120°C / Speed .
- Wash, drain, and add 50 g of quinoa in the vapor tray.
- Mix steam: 13:00min / 120°C / Speed .
- Drain the quinoa and vegetables and let them cool before adding them to the onion.
- Peel, cut into small pieces, and add 80 g of tomato on the preparation content.
- Add 2 tablespoon(s) of olive oil, 2 tablespoon(s) of balsamic vinegar, 1 teaspoon(s) of cumin seed, 1 pinch(es) of salt, 1 pinch(es) of pepper on the preparation content.
- Mix using a spatula and refrigerate until ready to serve.
