Quinoa-Type Pasta Salad

Susana Vasquez

I love this recipe; my mom passed it down to me, and I adapted it to my taste. I also like it because it’s not only nutritious but also easy and quick. You can have all the ingredients in the fridge and make it fresh at the moment, or you can always have it ready since if you don't add the tomato, it can last up to a week in the refrigerator.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

5

Servings

200 grams La Moderna® pasta, of ammunition
1/2 cups rice
1/2 cups lentils
1 clove garlic
1/2 onions, large
1 zucchini , large
1 handful fresh cilantro
1 bell pepper
salt
3 rods celery
3 tomatoes
5 tablespoons olive oil
2 lemons

Preparation

10 mins

15 mins

Low

Wash your lentils and rice by placing them in a colander and letting water run over them. We will also wash our zucchini, remove the seeds inside, and cut it into small cubes of relatively the same size.
In three different pots, place your pasta with a tablespoon of oil and half a teaspoon of salt, in another pot your lentils just in water, and finally the zucchini in cubes.
In a pan, put a little olive oil and chopped garlic, and stir until you ensure that the pan is completely coated (so that the rice won't stick to the bottom or sides). Then, add half a cup of drained rice and one cup of water to the pan, cover it with a slightly tilted lid, and let it cook for about 10-15 minutes. Remove from the stove and let cool.
While everything is cooking on your stove, wash your vegetables thoroughly, and cut them into small pieces.
Once the pasta is cooked, drain it until there's no more water. Do the same with the lentils and zucchini.
Once the pasta is cooked, drain it until there's no more water. Do the same with the lentils and zucchini.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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