HOT QUINOA SALAD
1/2 cup of white quinoa
1 cup of water
1/4 red pepper, chopped without seeds and without stem
1 cup of chopped eggplant
1 cup of chopped zucchini
1/4 cup of chopped red onion
1/4 teaspoon of paprika
Salt to taste
1 teaspoon of ground garlic
3 tablespoons of coconut oil
Wash quinoa 3-4 times with fresh water. Do not forget to rinse it very well to remove the saponin, the substance that gives it the bitter taste. Wash well!
In a pot, boil quinoa with water and a pinch of salt for 15-20 minutes over low heat until it’s boiled. Keep in mind that quinoa absorbs water quickly, so you should be careful. Once you taste it and notice a smooth texture, remove it from the fire.
In another pot, throw in the coconut oil. Let it heat, and, immediately after, add garlic, paprika, and chopped onion. Once the garlic and onion are fried, proceed to add the pepper, eggplant, parsley, and zucchini. Do not add water. Let the vegetables release their own liquid. While it’s simmering, make sure the pot is well covered so that the steam does not escape. Add salt to taste.
Once vegetables are boiling, proceed to add quinoa and mix until you see that all of the quinoa that you dumped has taken the color and flavor of the vegetable dressing you made.
You can accompany this dish with Julienne-style chopped onions with a little bit of lemon juice, chili, and salt to taste (you can even try it with avocado. Delicious!)
- Help prevent and fight cancer
- Easy digestion
- Strengthens the correct functioning of the heart
- Protein source
- Ideal to help lose weight
- High mineral content
- Gluten free