Créé avec l’IA
Salicornia and Quinoa Salad
25 min 625 kcal par portion Facile
Ingrédients
4 Portions
- salicornia200 g
- quinoa150 g
- cherry tomatoes100 g
- red onion50 g
- feta cheese30 g
- olive oil30 ml
- lemon juice15 ml
- fresh dill5 g
- Saltto taste
- Black pepperto taste
Instructions
- 1
Rinse the quinoa under cold water to remove any bitterness.
- 2
In a pot, bring 300ml of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
- 3
While the quinoa is cooking, rinse the salicornia thoroughly to remove excess salt.
- 4
In a large bowl, combine the cooked quinoa, salicornia, halved cherry tomatoes, and finely chopped red onion.
- 5
Crumble the feta cheese over the salad.
- 6
In a small bowl, whisk together the olive oil, lemon juice, chopped fresh dill, salt, and black pepper.
- 7
Pour the dressing over the salad and toss gently to combine.
- 8
Adjust seasoning with additional salt and pepper if needed.
- 9
Serve the salad chilled or at room temperature.
