Quinoa and Vegetable Salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 402, total fat 31 G., saturated fats 4 G., proteins 6 G., carbohydrates 28 G., fiber 5 G., cholesterol 0 mg, sodium 536 mg, sugar 4 G.

This hearty, energizing salad is packed with nutrients. Crisp carrots, zesty radishes, and nutty quinoa are combined with shredded Tuscan kale. Drizzle with a red wine vinaigrette and serve immediately.

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.

Ingredients for the recipe:

Vinaigrette dressing

1/4 cup red wine vinegar
1 tbsp. chopped shallots
1 clove garlic, minced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 cup fresh chives, thinly sliced

Salad

1 cup red quinoa
2 tsp olive oil
3 cups vegetable broth
0.5 tsp coarse salt
1 bunch kale, washed, stems removed and leaves thinly sliced
4 medium carrots, halved lengthwise, thinly sliced diagonally
1 cup radish, thinly sliced
1 red onion, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: quinoa, kale, carrot, radish, chives, wine vinegar

Cooking the dish according to the recipe:

Vinaigrette dressing:

In a medium bowl, combine the red wine vinegar, shallots, garlic, salt, and pepper and mix well. Gradually whisk in the olive oil to emulsify. Add the chives. Cover and refrigerate.
Quinoa:

In a medium saucepan over medium-high heat, sauté the quinoa in olive oil for about 1 minute. Add the vegetable broth and salt and bring to a boil. Immediately reduce the heat and simmer, covered, until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir the quinoa and let cool, uncovered.

Salad:

In a large bowl, combine the kale, carrots, radishes, red onion, and cooked red quinoa. Add the dressing and toss well. Transfer the salad to a large serving platter and serve immediately.

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