Inca salad - spicy quinoa salad with avocado and rucola

By 44er | TheCookingBook | 6 Jul 2020

Hello again, I hope you are well and you want to cook because here I present you a new recipe


Ingredients for 4 servings:

125 g of quinoa
250 ml salt water or vegetable broth
1 onion (s), red
1 Leek bulb (s)
1 pepper (s), red
2 tomato (s)
1 avocado (s)
1 Bund Rucola
1 toe/n garlic, very small cut
2 tablespoons olive oil
3 tablespoons raspberry vinegar
1 tsp honey (organic), liquid, vegan alternative: agave syrup, maple syrup, sugar beet syrup
Chili flakes from the mill



Wash the quinoa (also peeled) thoroughly in a fine-meshed sieve with warm water until the water remains clear. Drain. Optionally, the quinoa can also be roasted briefly with a little olive oil - so it unfolds its subtle nutty aroma best. Now simmer two parts of water or broth with a part of quinoa in a covered pot. After 12 - 15 minutes it is cooked, take it off the heat and cover it and let it swell for another 10 minutes.


In the meantime, skin the onion and cut it into half rings, wash the leek onion, clean it and cut it into fine rings up to the green. Clean and dice peppers, wash and dice tomatoes, wash rucola and depending on the size. Cut in half, cut or squeeze garlic. Halve the avocado, remove the core and remove the pulp with a ball former/melon cutter or simply roll the dice. Mix everything in a bowl with the quinoa.


For the dressing, mix 2 spoons of olive oil with 3 tablespoons of raspberry vinegar (but also goes great with balsamic or with any other vinegar) and a teaspoon of liquid honey or the vegan alternatives, as well as salt, pepper and chili. If this is too sweet, you can help with a splash of lemon. We like the salad slightly warm, but if it is pulled through the next day, it is also very tasty, but then you should definitely drizzle the avocado with lemon, otherwise it will turn brown.


There are endless possibilities to change this salad: e. g. add a pomelo or orange without skin in pieces or feta, cranberries or goat cheese, it also tastes great with a spoon of Sambal Oelek. We serve salad as a main dish, for grilling or simply for pitabread. Quinoa consumption is not recommended for infants under 2 years of age, as the saponins in the quinoa can cause intolerances.



And now I wish you a good appetite =)



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