Ingredients: Fresh Quinoa salad
- 3 1/2 ounces (100g) quinoa
- 1 small zucchini
- 2 medium carrots
- 1 onion
- 8 black olives
- 1boite crumb tuna
- 2 eggs
- 3 tablespoons walnut oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon mustard
- 1 teaspoon cumin
Ingredients for the prune cream:
7 ounces (200 g) plums
a dash of lime
Serves 4 personnes
Preparing the : Fresh Quinoa salad
Lightly fry the quinoa in a saucepan with a background of olive oil and then add water (one and a half times the volume of quinoa).
Cook the diced carrots in boiling salted water (2 minutes), then plunge them into ice water to retain their color.
Once the quinoa cooks, cool, and stir in the diced raw zucchini, carrots, bits of tuna, chopped onion and sauce (mustard, balsamic vinegar and walnut oil).
Then add the eggs previously cooked, and some olives.
As this dish is very complete and it is better to end with a low-fat cheese or fruit, I suggest a cream plum:
- Cut plums in half, remove pits and fry in a little water for 30 minutes.
- Add a dash of lemon.
- No addition of sugar plums unless too acidic.
- Serve warm.
Advice:Fresh Quinoa salad
It is important to rinse quinoa before cooking to remove the residue of saponin (a natural insecticide). Personally I do cook it as a “pilaf” rice (one and a half times its volume). — Also read: Seafood Salad Recipe