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Quinoa Salad with Peppers, Onion, and Sunflower Seeds

ingredients for 4 people 350g white quinoa 100g spring onion 100g red pepper 100g green pepper three tablespoons balsamic vinegar (caramel Modena style) six tablespoons extra virgin olive oil salt chopped parsley raw sunflower seeds preparation Toast the sunflower seeds in a dry pan without any oil, watching them carefully because they brown quickly. - Set them aside. Peel the onion and rinse the peppers. - Dice everything very finely. - Let the vegetables macerate in the vinegar for about two hours. - Meanwhile, cook the quinoa : first weigh it and measure it with a cup. - In a separate pot, put the water and salt (for each cup of quinoa, use two cups of water). - Rinse the quinoa, changing the water as many times as needed until it runs clear. - When the water boils, add the quinoa (clean and drained) and cook over medium heat until the water is absorbed and the quinoa turns translucent. - Mix the quinoa with the macerated vegetables and the six tablespoons of oil. Plate it in indivi...

Quinoa Salad with Peppers, Onion, and Sunflower Seeds



ingredients

for 4 people
  • 350g white quinoa
  • 100g spring onion
  • 100g red pepper
  • 100g green pepper
  • three tablespoons balsamic vinegar (caramel Modena style)
  • six tablespoons extra virgin olive oil
  • salt
  • chopped parsley
  • raw sunflower seeds

preparation

Toast the sunflower seeds in a dry pan without any oil, watching them carefully because they brown quickly.
- Set them aside.
Peel the onion and rinse the peppers.
- Dice everything very finely.
- Let the vegetables macerate in the vinegar for about two hours.
- Meanwhile, cook the quinoa: first weigh it and measure it with a cup.
- In a separate pot, put the water and salt (for each cup of quinoa, use two cups of water).
- Rinse the quinoa, changing the water as many times as needed until it runs clear.
- When the water boils, add the quinoa (clean and drained) and cook over medium heat until the water is absorbed and the quinoa turns translucent.
- Mix the quinoa with the macerated vegetables and the six tablespoons of oil.
Plate it in individual portions, shaping it into little towers using a ring mold.
- Remove the mold and bring to the table, topped with the toasted seeds and chopped parsley.

I hope you enjoy it!




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