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| Quinoa salad and exotic flavor |
250 g quinoa40 g peeled and roasted sunflower seeds (you can substitute the same amount of walnuts, chopped)half a red onion, cut into thin slices2 large ripe oranges (preferably juicy)2 medium avocado fruit, peeled, cored, cut into cubes of side about 2 cm2 tablespoons olive oil2 tablespoons dried oregano2 sticks celery, cut into retail2 bunches watercress (optional), washed and drained
Put quinoa and oregano in a frying pan and pour half a liter of boiling water. Bring to a boil and immediately lower the heat to simmer on the lowest level. When water is completely absorbed by the quinoa (about 15-20 minutes), turn off the heat completely and let cool. In salad bowl place avocado, red onion and celery. Peel oranges and divide them into pieces, but over a bowl to not lose a single drop of their juice. Add the pieces in avocados. If you put watercress, thick stems clean and keep only the leaves and brittle stems. Add to this mixture.
In prior meetings, add orange juice, olive oil and shake well. Pour the mix, sprinkle with nuts and mix thoroughly.
Stir quinoa to separate the grains from one another, and add to salad already received. Gently mix and serve in 4 salad plates.
Check our more delicious salads :
- Sweet and sour cucumber salad
- Salad with strawberries and mozzarella
- Unusual chicken salad with cranberries
