Vegetable salad with quinoa
Description
Minimum effort — excellent result. Cook the grain for the salad and let it cool. The rest of the ingredients can be chosen at your discretion. Quinoa goes well with any vegetables and fruits, as well as with meat or fish. It's best to eat the salad on the day it's prepared—it tastes much better that way. You can cook the grain in advance, then mix it with your chosen ingredients. Ready to serve immediately.
Instructions
- 1
Step 1
1. Drain the water from the canned beans and place them in a bowl.
- 2
Step 2
2. Drain the water from the corn and add it to the bowl with the beans.
- 3
Step 3
3. Wash the tomatoes, cut them into small cubes, and add them to the other ingredients.
- 4
Step 4
4. Finely chop the onion and place it in a bowl.
- 5
Step 5
5. Peel the avocado and cut it into cubes, then drizzle with the juice of 1 lime or lemon.
- 6
Step 6
6. In a multicooker or saucepan, cook the quinoa in salted water, then stir with a spatula and leave to cool completely.
- 7
Step 7
7. Mix olive oil, salt, pepper, cumin, and paprika, then add the juice of the second lime.
- 8
Step 8
8. Place the cooled quinoa in a bowl with the other ingredients, add chopped cilantro.
- 9
Step 9
9. Pour in the sauce and mix well.
- 10
Step 10
10. Refrigerate for 1 hour, then serve the salad.