Salads
This salad combines cooked and cooled quinoa with pomegranate seeds, arugula, and walnuts, bringing together its whole-grain and low-carb attributes. A lemon and olive oil dressing adds a fresh balance.
Put the rinsed quinoa and water in a pot and bring to a boil. Cook over low heat for 15 minutes, until the water is absorbed.
Spread the cooked quinoa on a wide plate and let it cool to room temperature for 10 minutes.
Remove the pomegranate seeds, wash the arugula, and chop the mint.
Add the pomegranate seeds, arugula, walnuts, and mint to the cooled quinoa. Toss with olive oil, lemon juice, and salt, then serve.
Do not mix the quinoa with the arugula while it is hot; the warm grains will wilt the leaves right away. Contains tree nuts (walnuts).
Kinoayı tarifte önerilen 10 dakika yerine daha az bekletip sıcakken rokayla karıştırdım, yapraklar hemen soldu ve salata görüntüsünü kaybetti. Bir dahaki sefere tam süresini bekleyeceğim.
Evet, o 10 dakika gerçekten kritik; sıcak taneler yaprakları saniyeler içinde soldurabiliyor. İsterseniz kinoayı buzdolabında biraz daha hızlı soğutabilirsiniz.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.