Simple Way to Make Speedy Quinoa and vegetables salad recipe

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, quinoa and vegetables salad recipe. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Quinoa and vegetables salad recipe is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Quinoa and vegetables salad recipe is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook quinoa and vegetables salad recipe using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Quinoa and vegetables salad recipe:

1. Make ready 1/2 cup cold water
2. Get 1/2 cup crushed walnuts
3. Take 2 chopped carrots
4. Prepare 1/2 chopped zucchini
5. Prepare 1/2 minced red onion
6. Take 1/2 chopped red pepper
7. Make ready 1/2 cup goat cheese
8. Prepare 1 cup halved cherry tomatoes
9. Get Juice of ½ lemon
10. Take Salt
11. Take 1 teaspoon cumin seeds
12. Make ready 1 tablespoon Extra Virgin Olive Oil from Spain
13. Prepare 1/4 cup Extra Virgin Olive Oil from Spain

Instructions to make Quinoa and vegetables salad recipe:

1. In a pan pour ¼ cup of Extra Virgin Olive Oil from Spain, ½ chopped red onion, ½ chopped red pepper, ½ chopped zucchini and 2 chopped carrots. Sauté the mixture and add a little salt. Mix together and set the mixture aside.
2. In a pot, pour ½ cup of pre-washed quinoa and cover with water. Tip: When you wash the quinoa, let it sit for 2 minutes under cold water and drain it.
3. Cook for about 15-20 minutes, until all the water is absorbed. Turn off the heat and leave the quinoa covered for 5 more minutes.
4. While the quinoa is cooking, add a cup of halved cherry tomatoes, ½ cup of goat cheese, ½ cup of walnuts and a small spoonful of cumin seeds to the sautéed vegetables. Mix together.
5. Once cold, stir the quinoa with a fork and season it with a little salt, the juice of ½ lemon and a tablespoon of Extra Virgin Olive Oil from Spain.

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