Quinoa is a perfect ingredient for preparing fresh and summer dishes, complete and nutritious.
It is not a cereal and does not contain gluten, it is therefore also indicated in the celiac diet.
The following are all recipes that can be prepared in advance ; dishes to be consumed cold or warm, very practical and suitable for the summer diet.
The proposed recipes are :
> Quinoa salad with tomatoes, cucumber and lettuce;
> quinoa rich salad;
> quinoa with eggplant and feta;
> Mexican quinoa salad.
Basic recipe
All the recipes have the same basic preparation
Ingredients for 4 people
> 280 g of quinoa;
> 200 ml of water.
Preparation
After thoroughly rinsing the quinoa seeds under running water, cook in boiling salted water for 15 minutes. To realize if the quinoa is actually cooked, it is sufficient to observe the grains that must be inflated and must have formed a small white bud.
Quinoa salad with tomatoes, cucumber and lettuce
Quinoa salad with fresh tomatoes, cucumbers and lettuce is a particularly fresh and light dish, a great idea for a meal to prepare in advance and eat after a day at the beach.
Ingredients for 4 people
> 280 g quinoa;
> 200 ml water;
> 2 salads tomatoes;
> 2 cucumbers;
> 200 g baby girl;
> 2 tablespoons extra virgin olive oil;
> salt.
Preparation
The preparation of this recipe is extremely elementary and fast . It is sufficient to cook the quinoa as indicated in the basic recipe and prepare the sauce with tomatoes, cucumbers and lettuce. Put everything in a large bowl and season with salt and extra virgin olive oil.
Rich quinoa salad
This is a richer salad than the previous one, but it is still a completely vegetable and light dish, which can be prepared in advance.
Ingredients for 4 people
> 280 g quinoa;
> 200 ml water;
> 8 cherry tomatoes;
> 1 onion;
> 1 bunch of parsley;
> 200 g packaged corn;
> 1 handful of pitted olives;
> celery;
> 2 tablespoons extra virgin olive oil;
> salt.
Preparation
Cook the quinoa according to the basic recipe. Cut the onion and slice it very thin. Wash the tomatoes, celery and parsley and cut them into pieces of the size you prefer. Remove the preservative liquid from the corn and combine all the seasoning ingredients in a large bowl. Add the quinoa and season with salt and oil.
Quinoa with eggplant and feta
This is a slightly less light recipe than the previous one because it involves frying aubergines and the presence of a cheese, but it is still a very summery dish and it is particularly tasty.
Ingredients for 4 people
> 270 g quinoa;
> 200 ml water;
> 2 medium-sized aubergines;
> 120 g feta;
> fresh basil;
> 1 clove of garlic;
> extra virgin olive oil;
> salt.
Preparation
Cook the quinoa according to the basic recipe and place it in a large bowl . Wash the aubergines, cut them into cubes and leave them in water and salt for a few minutes. Drain and dry well. Brown a clove of garlic in extra virgin olive oil.
Remove the garlic and add the aubergines. Once the aubergines are cooked, add them to the quinoa . Finish with diced feta and fresh basil. If necessary, adjust salt.
Mexican quinoa salad
Mexican quinoa salad is another rather rich recipe, to be consumed as a main dish. As in the best Mexican tradition, it is spicy.
Ingredients for 4 people
> 270 g quinoa;
> 150 g cherry tomatoes;
> 150 g black beans;
> 100 g canned corn;
> 1 Tropea onion;
> 1 file;
> 1 bunch coriander;
> 1 hot pepper;
> extra virgin olive oil;
> salt;
> pepper.
Preparation
The previous evening, soak the beans, which will then be boiled, drained and left to cool. Cook the quinoa according to the basic recipe. Wash and cut the tomatoes in four and season with the juice of half a lime, salt and oil.
Add the beans, the corn (after removing the preservative liquid) and the onion (after slicing it very thinly).
Add the quinoa and the hot pepper . Season with oil, salt, pepper, a splash of lime and fresh coriander.
Photo: Elena Veselova
