Salads of all kinds can be made using ingredients other than vegetables, such as grains or legumes. Quinoa salads are very easy to prepare, nutritious and delicious.
Ingredientes
Scale
- 1/2 taza de quinoa cruda (85 g)
- 1/2 taza de alubias negras cocinadas o de bote (95 g), o de cualquier otro tipo de alubias
- 1/2 taza de maÃz (70 g)
- 1/4 taza de perejil fresco (4 cucharadas o unos 15 g), troceado
- 12 tomates cherry, troceados
- 1/4 cebolla, troceada, yo usé cebolla morada
- 2 cucharadas de vinagreta (ver notas para una alternativa con y sin aceite)
Instructions
- Cook the quinoa according to the instructions on the package . You can also take a look at our recipe for how to cook quinoa, although the The amount of water can vary, so it’s best to read the directions on the package.
- Let the quinoa cool to room temperature or wash it if you want to save time.
- Put the quinoa together with the rest of the ingredients in a bowl and stir until well combined.
- You can serve the salad immediately or eat it cold. Store leftovers in an airtight container in the fridge for about 3-5 days.
Notes
- You can replace the vinaigrette with any dressing, or add oil, vinegar and salt to taste. If you don’t take oil, use lemon juice or my recipe for tahini dressing.
- Instead of beans you can use any type of legume.
- You can use canned or frozen corn, although in that case you have to cook it previously following the instructions on the package and use it cold.
- Add your favorite vegetables, spices or herbs.
- Nutritional information is calculated with 1 tablespoon of soy sauce or tamari, since I cooked the quinoa according to my recipe from how to cook quinoa.
