Krupa quinoa, although it has gained popularity among adherents healthy diet only in the XXI century, was known throughout centuries and was included in the diet of the Indians of South America. Unlike other cereals it is more nutritious and less heavy, rich in protein and many trace elements. And finally, its much easier and faster. cook than other cereals. A nice texture in the form of elastic small kernels make quinoa an excellent ingredient in vitamin salads. Mix boiled cereals with finely chopped fresh vegetables and greens, pour dressing and serve in edible portioned bowls from strong salad leaves. Nutritional value of one serving: (total 
Calories 319, total fat 20 g., Saturated fat g., Proteins 7 g., carbohydrates 32 g., fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Mary Sue Millikan and Susan Feniger – American chefs, restaurateurs, cookbook authors, and also radio and television presenters specializing in latin american the kitchen
Time: 40 мин. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. quinoa washed
- 2.8 liters water
- 5 pickles, pickled, chopped, chopped, chopped 0.5 cm cubes.
- 1 small red onion, diced at 0.5 cm.
- 1 large tomato, peeled and peeled and diced
- 1 bunch of parsley leaves, chopped
- 2 bunches of mint leaves, chopped
- 0.5 tbsp. olive oil
- 1/4 Art. red wine vinegar
- Juice 1 Lemon
- 1.5 tsp salt
- 3/4 tsp ground black pepper
- 4 bundles of endive, trimmed and split into leaves
- 1 avocado, peeled and pitted and chopped diced to serve
Recipes with similar ingredients: quinoa groats, tomatoes, salad endive, cucumbers, wine vinegar, Avocado, mint
Recipe preparation:
- In a large saucepan, bring the water to a boil. Add quinoa, mix once and bring to a boil again. Cook not Covering over medium heat for 12 minutes. Then drain the water and rinse the quinoa under cold water, shaking the colander well to remove all water.
- When the quinoa is dry, transfer it to a large bowl. Add cucumbers, onions, tomatoes, parsley, mint, olive oil, vinegar, lemon juice, salt and pepper and mix well.
- Put the mixture on lettuce leaves, add avocado and serve.
