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Quinoa rainbow salad




Olio EVO Bio Solidale Italiano Altromercato

30 oz

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Mandorle tostate Bio Solidale Italiano Altromercato

50 oz

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Quinoa rossa e bianca in grani Bio Altromercato

100 oz

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Iodized salt

to taste


60 oz


to taste

Balsamic vinegar

1 spoon


1 unit


50 oz

Vegetable broth

2 glasses


1 unit

Tropea onion

1 unit


1 unit

first courses from Italy

Quinoa rainbow salad

Quinoa rainbow salad

vegan with nuts high in iron high in potassium high in magnesium

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quinoa rainbow salad

A fresh salad, good to eat and beautiful to see. A colorful quinoa composition, so much fruit and vegetables to dive into a plate rich in vitamins. Ilcircolodelcibo recipe

Quinoa rainbow salad step 1

step 1

Before using the quinoa, pass it under running water and drain well into a thin knit scoop.

Quinoa rainbow salad step 2

step 2

Meanwhile, boil the broth in a saucepan and heat the quinoa in a non-stick frying pan, with an oil wire, keeping it on medium heat, for 2 minutes.

Quinoa rainbow salad step 3

step 3

Then add the broth and cook for about 12 minutes.

Quinoa rainbow salad step 4

step 4

Meanwhile, cut into small pieces onion, radishes, cucumber, avocado and finely chop the almonds and dill.

Quinoa rainbow salad step 5

step 5

Wash the currants well.

Quinoa rainbow salad step 6

step 6

Let quinoa cool well and emulsify the lemon juice with two tablespoons of olive oil and one of balsamic vinegar.

Quinoa rainbow salad step 7

step 7

Pour the vinaigrette on the quinoa, add the vegetables, the avocado, the currants and mix.

Quinoa rainbow salad step 8

step 8

Finally pour the almonds and garnish with grated lemon peel before serving.

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