- Servings: 4
- Prep Time: 15m
- Cook Time: 45m
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This information is per serving.
- •½ c. quinoa
- •3 ⅛ c. cauliflower (or half a pack if frozen)
- •1 carrot
- •1 small bell pepper
- •1 small tomato
- •Spices: salt and black pepper to taste
- •2 tbsp. vegetable oil
I don’t like the bitterness that’s characteristic of quinoa. How can I get rid of it?
Quinoa is better when pre-soaked in cold water for several hours (even though I didn’t soak it this time). This gets rid of the unpleasant bitter taste, and the quinoa taste becomes softer. After the grains have been washed, they can be cooked.
I want to share with you a recipe for a delicious and incredibly healthy quinoa salad. Quinoa surpasses all other known grains in vitamin content, and most importantly, quinoa is almost completely absorbed by the body. In addition to the very useful quinoa, this salad includes vegetables and greens, which makes it mega useful and, no less important, very tasty! So I highly recommend that you cook this wonderful salad!
Boil quinoa according to the instructions on the package. Use a 1:2 ratio of grain to water. Bring it to a boil and simmer until the grain completely absorbs the water, about 15 minutes. Remove the prepared grain from heat and leave in the saucepan.
Without thawing first, place the cauliflower in boiling salted water and boil until tender (about 10-15 minutes). Drain the water.
Peel and grate the carrots. Remove the seeds and partitions from the pepper and dice it. Dice the tomato.
Pour vegetable oil into a pan and heat. Add the grated carrots, diced pepper, and a little later the chopped tomato. Cook about five minutes.
Add cauliflower and quinoa to the vegetables. Sprinkle with black pepper and salt. Keep on the heat for another minute, then cover and turn off the heat. Leave on the stove for a while so that the salad is infused.