Quinoa Salad with Fresh Vegetables
Category: Main Course
Serves: 4
This vibrant quinoa salad is the perfect combination of fresh vegetables and nutritious grains, making it a light yet satisfying meal. It’s a versatile dish that works well as a standalone lunch or as a side to complement grilled meats or fish. Packed with protein, fiber, and a range of vitamins, it’s a wholesome and flavorful option for those looking to eat healthily without compromising on taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 200g |
| Green beans | 150g |
| Zucchini | 150g |
| Camone tomatoes (or similar variety) | 160g |
| Radishes | 160g |
| Primosale cheese | 180g |
| Fresh mint leaves | To taste |
| Extra virgin olive oil | 20g |
| Sea salt | To taste |
| Black pepper | To taste |
Nutritional Information (Approx. per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 10g |
| Fat | 18g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Sodium | 150mg |
Preparation Instructions
-
Cook the Quinoa and Green Beans:
Start by bringing a pot of water to a boil. While the water is heating up, rinse the quinoa under cold running water. Wash the green beans thoroughly, trimming off both ends and cutting them into 2 cm pieces. Once the water is boiling, add a pinch of salt, and then add the quinoa and green beans to the pot. Allow them to cook for about 12-15 minutes, or until the quinoa is tender and the green beans are cooked but still crisp. -
Prepare the Vegetables:
While the quinoa and green beans are cooking, prepare the other vegetables. Wash the radishes and trim off both ends. Slice them into thin rounds. Next, wash and dice the tomatoes into small cubes. Finally, cut the zucchini into thin slices or small cubes, depending on your preference. Set all the vegetables aside. -
Drain and Cool:
Once the quinoa and green beans are cooked, drain them in a fine-mesh sieve. Rinse them briefly under cold water to stop the cooking process and cool them down quickly. Allow any excess water to drain off completely by placing the sieve over a bowl. -
Cube the Cheese:
While the quinoa and vegetables are cooling, cut the Primosale cheese into small cubes. You can substitute this with any fresh, soft cheese if you prefer. -
Assemble the Salad:
In a large mixing bowl, combine the cooled quinoa and green beans with the prepared vegetables — zucchini, radishes, and tomatoes. Add the cubed Primosale cheese, then drizzle the olive oil over the salad. Season with salt and freshly ground black pepper to taste. Toss everything together gently to ensure even distribution of the ingredients. -
Finish and Serve:
Tear the fresh mint leaves into smaller pieces and scatter them over the salad for a burst of freshness. Give the salad one final toss and serve it immediately, or refrigerate it for a couple of hours to let the flavors meld together.
This Quinoa Salad with Fresh Vegetables is incredibly easy to make and packed with vibrant colors, fresh flavors, and nutritional goodness. The soft quinoa pairs perfectly with the crunch of green beans, radishes, and zucchini, while the Primosale cheese adds a creamy, salty bite. Whether you’re looking for a light lunch, a satisfying side dish, or a refreshing picnic item, this salad fits the bill.
