QUINOA SALAD BY TEACHER MARTA.

 INGREDIENTS:

• 1 cup uncooked quinoa.

• 2 cups water.

• 1 medium cucumber, seeded and chopped.

• 1 medium red pepper, chopped.

• 1 medium chopped red onion (from 1 small red onion).

• 1 chopped tomato.

• ¼ cup of chopped coriander.

• ¼ cup olive oil.

• ¼ cup lemon juice (1 lemon ).

• 1 tablespoon modena vinegar.

• 1 glove garlic pressed

• A little of sea salt.

• Freshly ground black peper.

INSTRUCTIONS:

1. First at all, to cook the quinoa, combine the rinsed quinoa  and  the water in a medium saucepan. Bring the mixture to a boil over medium-high heat. Cook, uncovered, until the quinoa  has absorbed all of the  water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.

2. Then, in a large serving bowl, combine the tomato, cucumber, red pepper, onion and coriander. Set aside.

3. After that, in a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Mix until the mixture is combined.

5. Finally,  season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

SERVING SUGGESTION:

It´s a freshly salad highly recommendable for summer time.

It´s vegan and gluten free!

I hope you like it!