Ingredients
- 180 gram quinoa
- 1 zucchini
- 1 shallot
- 1 lime
- 1 little gem
- small handful of roasted pine nuts
- small handful of frozen peas
- 1/2 liter vegetable stock
- handful of radishes
- olive oil
- salt and pepper to taste
- Optional: pre-cooked red beets
Kitchen equipment needed
- Medium-sized pan
- Chef’s knife + cutting board
- Spiralizer
- Small bowl
- Colander or strainer
- Big bowl
Preparation — 10 minutes
CLEAN, wash and thinly slice a handful of radishes. CLEAN the little gem and pat it dry, or use a salad dryer for this. Cut the lettuce in big chunks. SQUEEZE out the juice of 1/2 a lemon into a small bowl. Now for the fun part: spiralize the zucchini. If you don’t happen to own a spiralizer, you can also slice the zucchini julienne (thin, long strips). FINELY dice the shallot, if you want to know more about how to properly dice onions, click on this link: dice onions like a pro!
Putting the quinoa salad together — 15 minutes
Put the medium-sized pan on high heat, pour in half a liter of vegetable stock. When the stock almost comes to a boil, add in the quinoa. BOIL the frozen peas for about 10 minutes in a pan with water and salt. You can skip this step, but we think it’s more delicious to quickly blanche the spiralized zucchini. Just needs a few minutes to soften up. Cook the quinoa according to package, drain using a colander or strainer. ADD peas, pine nuts, lettuce, shallot, spiralized zucchini and radishes to a nice big bowl. Pour over a little bit of olive oil and lime juice then mix it together. Season with salt and pepper.
Optional: slice a few pre-cooked red beets into quarters and serve them next to this quinoa salad.
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