Multicolor Quinoa and Flower Salad
This recipe is a delicious multicolor quinoa and flower salad. Surprise your family and friends with this gourmet dish. Pair it with a good meat and even a nice dessert.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
- 1 cup quinoa, white, cooked
- 1 cup quinoa, red, cooked
- 100 grams pasta, zucchini, diced
- 1 cup broccoli, cut into florets
- 1 cup spinach, tender, julienned
- 1 cup cherry tomato, cut in half
- 1/2 cups cherries, seedless
- 1/2 cups bell pepper, red and yellow
- table salt
- black pepper
- 1/2 cups lettuce, green cabbage microgreens
- edible flowers, nasturtium flowers
- 1 clove garlic
- 1/3 cups tahini
- 1/2 limes, juice
- 1/2 cups olive oil
- table salt
- black pepper
- 1 tablespoon flaxseed
Preparation
20 mins
0 mins
Low
- Boil the quinoa in double the amount of water for 18 minutes. Drain and cool to room temperature.
- In a pot of boiling salted water, cook the zucchini for 5 minutes. Drain and place in ice water.
- In the same water, blanch the broccoli for 5 minutes. Drain and transfer to ice water to cool.
- In a bowl, combine the quinoa with zucchini, broccoli, spinach, tomato, cherry, salt, and pepper.
- In another bowl, place all the dressing ingredients and mix until well combined. Add to the salad.
- Serve on 3 plates and garnish with green cabbage microgreens and nasturtium flowers. Drizzle with olive oil and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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