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Recipe

Multicolor Quinoa and Flowers Salad

20 mins
Low
5
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This recipe is a delicious multicolored salad plate of quinoa and flowers. Surprise your family and friends with this delicious gourmet dish. Combine it with good meat and even a good dessert.

Ingredients

3 portions
  • 1 cup quinoa, white, cooked
  • 1 cup quinoa, red, cooked
  • 100 grams pasta, zucchini, diced
  • 1 cup broccoli, cut into twigs
  • 1 cup spinach, tender, chopped julienne
  • 1 cup cherry tomato, cut in half
  • 1/2 cups cherries, Seedless
  • 1/2 cups bell pepper, red and yellow
  • to taste table salt
  • to taste black pepper
  • 1/2 cups lettuce, cabbage green microgreens
  • edible flowers, nasturtium flowers
  • 1 clove garlic
  • 1/3 cups tahini
  • 1/2 lemon, juice
  • 1/2 cups olive oil
  • to taste table salt
  • to taste black pepper
  • 1 tablespoon flaxseed

Preparation

Boil the quinoa in twice the water for 18 minutes. Drain and cool to room temperature.
In a chick with boiling salted water, cook the zucchini for 5 minutes. Drain and put water with ice.
In the same water, blanch the broccoli for 5 minutes. Drain and transfer the ice water to cool.
In a bowl, combine the quinoa with zucchini, broccoli, spinach, tomato, cherry, salt and pepper.
In another bowl, put all the ingredients of the dressing and combine until they are well incorporated. Add to the salad.
Serve in 3 plates and decorate with green cabbage microgreen and nasturtium flowers. Sprinkle with olive oil and serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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