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Multicolor quinoa: Avocado and vegetables, health on the table

Writer's picture: CucinedalMondo5CucinedalMondo5

Insalata di Quinoa con avocado e verdure
Quinoa, Avocado, Eggs and Vegetables

Multicolor quinoa, a concentrate of health on the table! Vegetarian dish, colorful and tasty, also ideal for children.


This recipe is easy, quick and customizable to your tastes.

At the supermarket I found colored broccoli and so, also to play with my daughter we composed a 3D palette.


Let's remember that eating foods of different colors means health, introducing elements that are all equally useful to our body.


We used the broccoli raw, a real delight, dividing the flowers in order to have the crunchy element but if you prepare this recipe in autumn/winter cook thje vegetables if you prefer a hot dish (better a steam cooking)




Ingredients for 2:

  • 100 g of quinoa

  • 2 handfuls of peas (frozen or fresh)

  • 10 yellow cherry tomatoes (even the red ones are ok)

  • 5 red cherry tomatoes

  • colorful broccoli

  • a piece of red onion

  • 2 eggs

  • 1/2 avocado

  • fresh mint and basil

  • dried oregano

  • lime or lemon juice

  • extra virgin olive oil

  • salt and peppar

  • dried tomatoes and salted capers optional



Rinse the quinoa under running water, cook it according to the times and methods indicated on the package (usually about 20/30 minutes). Flavor the cooking water with basil leaves, add salt when it comes to the boil. Once cooked, remove the basil, drain and pass it under cold water. Leave the quinoa in the colander for a while so that it loses excess water, then place it in a large bowl, add a little oil, mix and start placing it in the refrigerator.


Blanch the frozen peas for 4/5 minutes and then drain them. Cook the eggs until hard-boiled for 8 minutes.







Wash the fresh vegetables and aromatic herbs well, cut the tomatoes into cubes, marinate them with oil, salt and oregano, divide the broccoli florets keeping the smaller ones.




Peel the avocado, cut it into pieces and sprinkle them with lemon or lime juice so they don't blacken.


Add the vegetables, peas and aromatic herbs to the quinoa, mix well, season with salt, pepper and any oil. Store in the refrigerator.






Insalata di Quinoa con avocado e verdure

Remove the shell from the hard-boiled egg, remove the egg white and when serving the quinoa, grate the yolk over the top.

Finish with some finely sliced ​​red onion wedges.




Flavor tip: if you have dried tomatoes and capers, desalt them for 15 minutes in water, pat dry and then chop them, sprinkle on the Quinoa Salad.


This dish also lends itself well to a warm preparation for the winter, in this case add the avocado at the end without cooking it.



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