I admit it: the first time I tried this Quinoa I didn’t like it at all. I found it tasteless, with a rather bad texture and totally expendable. But clearly the fault was mine, I had no idea how to cook it. Previously I had already tried Puffed Quinoa, which is very easy to use and especially good for breakfast and snacks (hydrate, mix, ready). A couple of summers ago I became addicted to that Quinoa and I couldn’t stop taking it, I loved it.

This last year/two years there has been a lot of talk about Quinoa, and although I don’t believe in the term “superfood” the truth is that it is quite interesting: it is known as a pseudo-cereal that provides us with protein and fiber< /strong>, like rice, I suppose. It is quite a versatile food when it comes to cooking it, because it can be used in both hot and cold dishes (soups, creams, salads, accompaniments,…) and all the results can be tremendously good, although without doubt I’ll stay with the soups and salads.


1/2 cup of Quinoa
One medium zucchini
1/2 Mango
1 Ripe avocado
A handful of spinach
1 tomato
Olive Oil

Step by step

  1. We will start by leaving the Quinoa to soak while we take care of the vegetables.
  2. To continue, we cut into cubes the Mango, the Tomato and the zucchini. The avocado is emptied and crushed. Set aside.
  3. Chop the spinach into small pieces, set aside.
  4. Bring a small pot of water to a boil, to cook the quinoa.
  5. Strain the Quinoa with a very fine strainer to remove the water and wash with plenty of water.
  6. Add the Quinoa to the pot and cook it for the time indicated on the package, which is usually about 15 minutes.

    We will know that the Quinoa is cooked because it “opens” and takes on a transparent appearance.

  7. When it is already cooked, we remove it from the pot and return it to wash with plenty of cold water.
  8. Next, add it to a bowl and mix it with the mashed avocado, a pinch of salt, lime and olive oil.
  9. Add the rest of the vegetables and mix again.
  10. And that’s it!
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