Quinoa Salad Recipe

Name: Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups boiling water; 1 pinch salt; 1 medium courgette, grated (zucchini); 1 medium carrot, grated; 1 stalk celery, thinly chopped; 2 tablespoons fresh parsley, chopped; ¼ cup sesame seeds; 3 tablespoons lemon juice; 1 tablespoon olive oil; salt and pepper

Servings: persons

1 cup quinoa
2 cups boiling water
1 pinch salt
1 medium courgette, grated (zucchini)
1 medium carrot, grated
1 stalk celery, thinly chopped
2 tablespoons fresh parsley, chopped
¼ cup sesame seeds
3 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper

1
Rinse the quinoa thoroughly.
2
Dry-fry the quinoa in a saucepan for about 5 minutes until it browns slightly.
3
The grains will start to pop.
4
In a seperate saucepan boil the water with a pinch of salt.
5
Add the quinoa to the boiling water and return to the boil.
6
Simmer until all the water is absorbed - about 12 minutes.
7
Remove from the heat and allow to cool.
8
In a serving bowl mix the courgette, carrot, celery, parsley and seeds.
9
Add the cooled quinoa into the mixing bowl and mix with other ingredients.
10
Pour over and mix the lemon juice and oil - season with salt and pepper to taste.

1198

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup quinoa, 2 cups boiling water, 1 pinch salt, 1 medium courgette, grated (zucchini), and more.

Yes, Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Salad

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