Quinoa Salad with Green Vegetables from Ricardo

Quinoa Salad with Green Vegetables from Ricardo

Salade quinoa

Preparation time 25 minutes

Total time: 40 minutes

Ingredients

¾ cup (180 mL) quinoa, rinsed and drained
½ lb (225 g) green beans, end removed and sliced 1 ½ inches (4 cm) long
1 green zucchini, cubed
¾ cup (102 g) green peas, fresh or defrosted from frozen
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) olive oil
4 cups (100 g) watercress or arugula
1/3 cups (55 g) Parmigiano-Reggiano, shaved (see note)
Salt and pepper

Directions

In a large saucepan of boiling salted water, cook the quinoa for 10 minutes. Add the green beans and cook for 2 more minutes. Add the zucchini and peas. Cook for 2 minutes or until the quinoa and vegetables are al dente. Drain and run under cold water.
In a bowl, combine the lemon juice, olive oil and basil. Season with salt and pepper.
Add the quinoa and vegetables, and the rest of the ingredients. Adjust seasoning to taste.

NOTE

The Parmesan can be replaced by small bocconcini cut into pieces.