A few years ago, everyone seemed to be discovering this “completely new” ingredient called quinoa that seemed like a magic grain: packed with protein, versatile, and satiating. That’s why it’s called a “wonder grain”. From South America, quinoa cooks faster than rice and you can throw it together in a pinch. Here’s a delicious salad from the Food Network that you can make in 20 minutes any time you’re craving a delicious, healthy meal or a colorful meal that everyone can enjoy. Simple and delicious
what do you need
12 cups water 1.5 cups quinoa 5 pickled cucumbers, diced 1 red onion, diced 1 tomato, diced Italian parsley and mint leaves, chopped 1/2 cup olive oil 1/4 cup red wine juice and vinegar 1 lemon 1.5 teaspoon salt 3/4 teaspoon black pepper 4 heads of chicory, divided into spears 1 avocado, diced Enjoy this salad any day of the week
What do I do
Boil water in a large pot. Add the quinoa, stir well and bring the water to a boil. Once the water boils, bring to a boil over medium heat and cook the quinoa, uncovered, for 12 minutes. Once cooked, drain the quinoa and rinse it with cold water. Shake the strainer and make sure all moisture is removed. After the quinoa has dried, put it in a large serving bowl. Add the vegetables, herbs, vinegar, olive oil, lemon juice, salt, and pepper. Adjust to your liking. Pour the salad into the dandelion spears and sprinkle some avocado as a garnish.