Multicolor Quinoa and Flower Salad

Name: Multicolor Quinoa and Flower Salad
Prep time: 20 min
Yield: 3
Cuisine: Internacional
Ingredients: 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

Sofía Padilla Castro

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

Published: 17-08-2017

Preparation

20 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.