This delicious, gluten-free, eggs-free and soy-free quinoa salad is made with wholesome ingredients such as walnut pieces, cherry tomatoes and parmesan cheese.
Special diets: Vegetarian | gluten-free | eggs-free | soy-free |
️Allergens: nuts | not vegan | lactose |
⏱ 40 mins – easy
🍽 4 servings – 405 kcal per serving
| Serving
132g |
Fat
23g |
Sat. fat
6g |
Sodium
936mg |
| Carbs
31g |
Fibers
4g |
Sugars
1g |
Proteins
18g |
INGREDIENTS
- 1 tsp salt
- 1 cup quinoa
- 2 tbsp olive oil
- ½ tsp garlic
- ½ cup walnut pieces
- 1 tbsp spinach leave
- 1 cup cherry tomatoes
- ½ cup parmesan cheese
- 1 tsp basil
TOOLS
- 2 skillets
- 1 knife
- 1 spoon
- 1 lid
- 1 serving plate
STEPS
Peel and mince the garlic.
In a skillet, put walnut pieces and cook for 5 minutes. Stop the heat to get toasted walnuts.
Heat the olive oil in a second skillet. Cook for 10 minutes after adding the quinoa to the skillet. Stir in the minced garlic using a spoon. Cook for 2 minutes after adding 1 tsp salt and 2 cups of water, then cover the skillet with a lid and cook for another 15 minutes. Remove the lid and top with spinach and cherry tomatoes. Stir for another 2 minutes using a spoon. Finally, stir in the toasted walnuts, parmesan cheese, and basil to form a quinoa mixture. Then remove from the heat.
Transfer the quinoa mixture to a serving plate.
It’s ready to be served !
