Crunchy quinoa salad
Delight your taste buds with this crunchy quinoa salad featuring a vibrant mix of fresh vegetables, nutritious quinoa, and a zesty dressing. Perfect for a healthy and flavorful meal!
Ingredients:
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 3 (2-inch) strips of lemon zest (see hints below)
- 1 1/2 cups asparagus, sliced into 1/2-inch pieces
- 1 cup snow peas, cut in half
- 1/2 cup kohlrabi, peeled and sliced into thin strips
- 1/3 cup radishes, thinly sliced
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh cilantro (optional)
- 1 teaspoon chopped fresh mint
- Freshly ground pepper
- Dash sea salt
Instructions:
- First, rinse the quinoa thoroughly and put it in a saucepan along with the vegetable broth. Bring it to a boil, then lower the heat. Mix in the strips of lemon peel, cover the pot, and simmer for 15 minutes. Turn off the heat, stir the mixture, and take out the lemon peel. Let the quinoa cool down a bit.While the quinoa is cooking, start boiling a large pot of water. Put in the asparagus and snow peas and cook them for 2 to 3 minutes until they are just tender (make sure not to overcook them, they should still have a slight crunch). Retrieve them from the water using a slotted spoon and transfer to a bowl of icy water. Drain off any excess water. Combine the cooked quinoa with the asparagus, snow peas, kohlrabi, and radishes in a big bowl. Add the rest of the ingredients and mix everything together. Season with freshly ground black pepper and sea salt to taste, if preferred. Refrigerate for 1 to 2 hours before serving to allow the flavors to meld together.
Summary:
- Calories: 762 kcal
- Fat: 11 g
- Protein: 34 g
- Carbs: 138 g
- Potassium: 2082 mg
- Magnesium: 426 mg