four
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Time for preparing
Contents
- Recipe difficulty
Simple dish
- Energy value
60.55kcal
- Rating
-
Recipe
Very hearty and tasty large summer salad with quinoa and vegetables can be done for a regular lunch or dinner, or for a festive table! And cooking it at home is that simple!
Let’s get started!
Ingredients
0/14 ingredients
60,55
Great job
Bon appetit, I hope you had fun with us!
Steps
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- My zucchini, cut into small pieces, wash my pepper and peel, cut quite large. Salt, season with Provencal herbs and add oil and balsamic vinegar.
- If you have time, let the vegetables marinate a little. Then send to the oven for about 25 minutes.
- Pour almonds with boiling water, let the water cool slightly, peel skin almonds (this can easily be done by simply pressing on the nut finger).
- We wash half a cup of quinoa and fill it with a cup of water. Cook on slow fire for about 10 minutes. Mix a little with a fork and leave under cover until ready.
- Mint and wash my tomatoes and chop (it is better to take tomatoes pink).
- Prepare the sauce: mix lemon juice, garlic (small pass a clove through a press) and olive oil.
- We remove the peel from the pepper and cut it into strips. Mix zucchini, mint, quinoa and pepper.
- Put the salad mix on the dish, on top a mixture of zucchini, peppermint, quinoa and pepper. Sprinkle with half the sauce.
- We spread the tomatoes, chopped feta and spread the almonds. Pour over the remaining sauce.
Keywords:
- Summer salad
- Vegetables
- vegetable salad
- hearty salad