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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 potassium high in magnesium high in phosphorus with good fats

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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