Quinoa salad with vegetables, a delicious and fresh option with few calories!

A mixture of vegetables is always very well paired with any ingredient that we want to highlight, due to its freshness and characteristic aromas. We can also make it from fruits and vegetables, like today's recipe, very easy and tasty.

Quinoa salad with vegetables, a delicious and fresh option with few calories!

Quinoa is not more than a seed, but with unique characteristics as it can be consumed as a cereal, that is why we also call it pseudocereal.

As such, quinoa provides most of its calories in the form of complex carbohydrates, but it also provides about 16 grams of protein per 100 grams and offers about 6 grams of fat in the same amount of food. If we compare quinoa with most cereals, it contains many more proteins and fats, although the latter are mostly unsaturated, highlighting the presence of omega 6 and omega 3 acids.

Regarding caloric intake, quinoa is similar o slightly higher than a cereal, as it contains less carbohydrates. Likewise, we must highlight its high fiber content, since it can reach 15 grams per 100 grams, being mostly insoluble fiber as the seeds characteristically possess.

Let's see a simple way to prepare a vegetable variant with these delicious ingredients, quinoa and vegetables, on a universal base that will allow us to enjoy all the nuances of its wild flavor. This recipe has a lot of flavor with few ingredients.



300 g quinoa

2 red onions

2 carrots

2 sprigs celery

1 yellow bell pepper

1 red bell pepper

2 Italian green peppers

fresh aromatic herbs

olive oil

1/2 tablespoon gram masala


Peel the onions and chop them very finely. Scrape the carrots, wash and pat dry with a sheet of kitchen paper. Cut them, first in fine julienne, and then chop them into very small cubes. Wash a few leaves of the herbs you prefer, dry them and chop them also small.

Clean the peppers, removing the seeds and internal white filaments, and the celery sticks. Wash both, dry them well with absorbent kitchen paper and cut them in the same way you did with the carrots.

Wash the quinoa and drain it well. Put a saucepan on the fire with twice as much salty water as quinoa, and heat it until it reaches a boil.

Add the quinoa and cook over medium heat and cover for 20 minutes; Check that it is not hard, and if so, cook for a few more minutes. Transfer it to a colander and let it dry well from the cooking water.

Transfer the quinoa to a salad bowl, add the carrot, peppers, onion and celery, the gram masala. Water with a drizzle of oil, sprinkle with the herbs and stir carefully; serve right away.


Arymel García

Editor of Passionate about nutrition and healthy living, I have been a content creator for 8 years.+ info

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