Quinoa salad-pesto vinaigrette
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96 rates
Preparation : 15 min
Cooking : 20 min
Total time : 35 min Rest : 0 min
4 people
300 g quinoa
6 leaves basil
1 avocado
700 ml water
1 red onion
150 g cherry tomatoes
0.5 cucumber
200 g chickpeas
1 vegetable stock cube
2 lime
1.5 tbsp olive oil
1 tbsp pesto
0.5 bunch chives
0.5 bunch basil
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Quarter the red onion.
- 1 red onion
2
Place the red onion in the metal bowl.
Run the program.
- 1 red onion
Expert
00:15 / 13 / __°C
3
Put the hot water, stock cube and quinoa in the metal bowl.
Run the program.
- 300 g quinoa
- 700 ml water
- 1 vegetable stock cube
Expert
20:00 / 1A / 110°C
4
Cut the cherry tomatoes in half and then dice the cucumber.
Peel the avocado and dice it.
- 1 avocado
- 150 g cherry tomatoes
- 0.5 cucumber
5
When the quinoa is cooked, remove from the bowl and run it under cold water to cool and drain.
- 300 g quinoa
6
Squeeze the limes and mix the juice with olive oil.
Season with salt and pepper and add a tablespoon of pesto.
- 1.5 tbsp olive oil
- 1 tbsp pesto
- 1 pinch salt
- 1 pinch pepper
7
Wash the chives and the basil then finely chop them.
Mix them with the vinaigrette.
- 0.5 bunch chives
- 0.5 bunch basil
8
In a dish, mix the ingredients and then pour the lemon pesto dressing.
Mix again.
- 300 g quinoa
- 1 avocado
- 1 red onion
- 150 g cherry tomatoes
- 0.5 cucumber
- 200 g chickpeas
9
Serve chilled like tabbouleh; garnish with basil leaves.
- 6 leaves basil
© photos Sandra Mahut © 2014 Hachette Livre (Marabout
1 comment
Lovely salad, the two likes for the dressing was a little bit too much but we just added some honey to make it taste less bitter.