ReceptnaptárSalade de quinoa aux légumes grillés (quinoa salad with grilled vegetables)
A light yet filling lunch made with the vegetables of Provençal cooking and quinoa. It loses none of its flavour when cold, so it is easy to make ahead and travels well in a lunchbox.
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Ingredients
Method
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- Rinse the quinoa thoroughly in a sieve under cold running water so that it does not taste bitter.
- Put it in a saucepan with 500 ml water and a pinch of salt, bring to the boil, then cook covered over a low heat for 15 minutes. Take off the heat, leave covered for 5 minutes, fluff up with a fork and leave to cool on a tray.
- Cut the courgette and aubergine into 1 cm slices, the pepper into wide strips and the onion into wedges, and toss with 2 tbsp of the oil and a little salt.
- Heat a griddle pan until very hot and cook the vegetables in batches, 3-4 minutes on each side, until they are striped and tender. Do not overcrowd the pan, so that they do not steam.
- Cut the grilled vegetables into bite-sized pieces.
- Mix the remaining oil with the lemon juice, zest, salt and pepper, toss with the quinoa and vegetables, and finally stir in the fresh herbs. Serve warm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always rinse the quinoa before cooking: the saponin on the surface of the seeds gives a bitter taste.
- Spread the warm quinoa out on a tray so that it cools quickly and does not stick together in one lump.
- If you do not have a griddle pan, you can roast the vegetables in the oven instead: they soften in 20-25 minutes at 220 °C (200 °C fan).
- For a more substantial lunch, crumble 100 g feta or goat's cheese over the top.
Frequently asked questions
How long does the salad keep?
2-3 days in an airtight container in the fridge. It is best to add the fresh herbs and a little lemon juice just before serving.
What can replace the quinoa?
It can also be made with couscous or bulgur, which contain gluten and soften in a shorter time.
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