Quinoa for dinner in lettuce leaves
Complexity: easily
Servings: 8
Calories 319, total fat 20 G., saturated fats 3 G., proteins 7 G., carbohydrates 32 G., fiber 6 G., cholesterol 0 mg, sodium 467 mg, sugar 4 G.
Although quinoa only gained popularity among healthy eaters in the 21st century, it has been known for centuries and was part of the diet of South American Indians. Unlike other grains, it is more nutritious and lighter, rich in protein and numerous micronutrients. Finally, it is much easier and quicker to cook than other grains. And the pleasant texture of its small, firm grains makes quinoa an excellent ingredient in vitamin-rich salads. Combine the cooked quinoa with finely chopped fresh vegetables and herbs, drizzle with dressing, and serve in edible bowls made from firm lettuce leaves.
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:
- 1.5 cups quinoa, rinsed
- 2.8 liters of water
- 5 pickling cucumbers, peeled, trimmed, cut into 0.5 cm cubes.
- 1 small red onion, diced into 0.5cm cubes
- 1 large tomato, cored, peeled and diced
- 1 bunch parsley leaves, chopped
- 2 bunches mint leaves, chopped
- 0.5 cups olive oil
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- 1.5 tsp salt
- 3/4 tsp ground black pepper
- 4 bunches endive, trimmed and separated into leaves
- 1 avocado, peeled, pitted and diced, for serving
We recommend
Cooking the dish according to the recipe:
- Bring water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook, uncovered, over medium heat for 12 minutes. Then drain and rinse the quinoa under cold water, shaking the colander well to remove all the water.
- Once the quinoa is dry, transfer it to a large bowl. Add the cucumbers, onion, tomatoes, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and mix well.
- Spread the mixture on the lettuce leaves, top with avocado and serve.
Author of the recipe - Mary Sue Milliken and Susan Feniger are American chefs, restaurateurs, cookbook authors, and radio and television hosts specializing in Latin American cuisine.
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