Quinoa salad with olives
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Quinoa is the most protein-rich grain, which healthy (and delicious!) eaters use in side dishes and salads. In this recipe, boiled quinoa is complemented with juicy celery, olives, red onion, and fresh herbs in a refreshing vinaigrette made with red wine vinegar and grainy mustard. Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness. This filling salad, rich in vitamins, minerals, and fiber, is perfect for a light lunch or dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quinoa
- 1 teaspoon grainy mustard
- 1 teaspoon red wine vinegar
- 4 stalks of celery
- A handful of olives
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Recipes with similar ingredients: quinoa, celery, wine vinegar, whole grain mustard, red onion, Kalamata olives, parsley
Cooking the dish according to the recipe:
- Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, for 4 minutes. Add 1.5 cups water. Bring to a boil, reduce heat, cover, and simmer for 13 minutes.
- In a large bowl, combine 2 tablespoons olive oil, 1 teaspoon each grainy mustard and red wine vinegar, add 4 thinly sliced celery stalks, and 2 tablespoons each chopped red onion, Kalamata olives, and parsley. Season with salt to taste. Add the quinoa and toss to combine.
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