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Recipe of Quinoa Type Pasta Salad

Quinoa Type Pasta Salad

10 mins
15 mins
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I love this recipe, my mom passed it to me and I adapted it to my liking, I also like it because it is something that is not only nutritious, but also easy and fast. You can have all the ingredients in the refrigerator and make it fresh at the moment, or always have it ready because if you do not put the tomato, it can last up to a week in the refrigerator.
Learn more about Susana Vasquez


5 portions
  • 200 grams Pasta La Moderna®, of ammunition
  • 1/2 cups rice
  • 1/2 cups lentil
  • 1 clove garlic
  • 1/2 onions, big
  • 1 zucchini, big
  • 1 fist fresh coriander
  • 1 Bell pepper
  • to taste salt
  • 3 rods celery
  • 3 tomatoes
  • 5 tablespoons olive oil
  • 2 lemons


Wash your lentils and your rice by putting them in a colander and letting water pass over them. Here we are also going to wash our zucchini, we are going to remove the seeds that it has inside and we are going to cut it into squares of relatively the same size.
In three different casseroles, place your pasta ammunition with a spoonful of oil and half a teaspoon of salt, in another your lentils only in the water and finally the zucchini in squares.
In a pan put a little olive oil and chopped garlic , and move it to make sure that the pan is completely covered (so that the rice is not going to stick to the base or the edges of this). Then, put the half cup of rice strained and drained as well as the cup of water in the pan, put a half-inclined lid and let it cook for about 10-15 minutes removed from the stove and give it to cool.
While everything is on your stove cooking, wash your vegetables perfectly, cut into small pieces.
When the pasta is already cooked, pass it through a sieve until it has no more water. Do the same with lentils and zucchini.
When the pasta is already cooked, pass it through a sieve until it has no more water. Do the same with lentils and zucchini.


Serve with a little cilantro or some herb of your choice!


Put the tomato in the mixture until you are going to serve it (since its putrefaction process is faster). Put the separate ingredients in toppers and when you want to eat this just put them together and it will be perfect to take everywhere since it is very nutritious. Cut your small vegetables so that you do not feel so much flavor When cutting the zucchini make sure to cut the pieces of almost equal size so all the pieces will be cooked at the same time. You can give it a more gourmet style or a Mediterranean style by adding feta cheese and changing the coriander for mint and accompanying it with Arabic bread. If you also like it, you can add cucumber or elotitos.

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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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