Quinoa Salad with vegetables
500 gr. Fresh white mushrooms
4 tbsp parsley and dill, chopped (or other flavor)
1 carrot, cut into thin slices
2 red peppers, fresh or pickled from jar, cut into strips
Olive oil, lemon juice, salt, pepper
3 tbsp sunflower and / or cleaned and roasted pumpkin seeds (optional)
1. Soak the quinoa in a little water for 20 minutes and then rinse well under running cold water to leave the bitter film that surrounds the seeds.
2. Put it in a small saucepan with 350 ml (1 ½ cup) of water, add salt and simmer for 20 minutes.
3.Remove from heat, cover the pot and let it rest for 5 minutes.
4. We smooth it with a fork.
5.While the quinoa is done, cut the mushrooms into thin slices and saute in 2 tablespoons hot oil until they lose their fluids and browned.
6.Mix all the salad ingredients together and place in refrigerator to cool.
Without salt, oil and lemon It's maintained well for a couple of days.
7.We serve with lemon and oil, salt and pepper and sprinkle with roasted seeds.
Favorite food of the Incas, quinoa is a magical seed: digestible, high in protein and low in gluten. Quinoa is an ideal choice for those who are fasting and a pleasant change from rice, bulgur or wheat, to which can be replaced.