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Vegetable Quinoa Salad With Peppers Zucchini And Mushrooms

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Vegetable Quinoa Salad With Peppers Zucchini And Mushrooms

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Ingredients

Adjust Servings:
200g Quinoa
100g Champignon Mushrooms
70g Red Peppers
70g Yellow Pepper
150g Zucchini
100g Red Onions
400g Water
to taste Extra Virgin Olive Oil
to taste Mint
to taste Salt
to taste Black Pepper

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Features:
  • Fast
  • Gluten Free
  • Healty
  • Light
  • Vegan
  • Vegetarian
Cuisine:
  • Serves 4
  • Easy

Ingredients

Directions

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If you think of a light, gluten-free vegan dish, only sad, boiled vegetables come to mind, today with our recipe we will show you how healthy and tasty it can be to eat healthy: quinoa with vegetables in fact, with its explosion of perfumes and colors, it is an easy and fun way to discover new flavors in the kitchen, in all lightness. A diced crispy vegetables accompanies the quinoa, the queen of all the “fake cereals”, in a round dance of taste that will conquer the most traditionalists and will delight lovers of alternative cuisine. Prepare the quinoa with vegetables for your dinners with friends: celiacs and vegetarians will thank you, and even the omnivores will ask you for an encore!

Steps

1
Done

To prepare quinoa with vegetables, start by cleaning the red onions, cutting them in half and then into thin slices.

2
Done

Also cut the red pepper in half and scrape off the internal seeds. Then cut it into small cubes and repeat the same cut for the yellow pepper.

3
Done

Cut the zucchini into cubes and finally clean the mushrooms and cut them into slices. Heat a drizzle of oil in a pan and add the onions first.

4
Done

Let them stew slowly, blend with a little water when they begin to brown, and continue cooking a few more minutes, until they are very tender.

5
Done

Then add the peppers, mix and cook for a couple of minutes before adding the zucchini and mushrooms.

6
Done

Cook everything for another 5 minutes, adjusting with salt and pepper: your vegetables are ready and crunchy!

7
Done

Take care now of the quinoa: rinse it thoroughly, to eliminate the layer of saponin that makes up the external patina.

8
Done

Then heat a little oil on the bottom of a pan and pour the quinoa to toast it. Mix with a wooden spoon to prevent it from sticking, season with salt and continue to cook, cover with the remaining water: its volume must be twice that of the quinoa.

9
Done

As soon as the seeds open to flower and the water has been absorbed, the quinoa is ready: add it to the vegetables. Mix and sauté a little to bind the flavors, then finish with a handful of mint leaves to give the dish fragrance: quinoa with vegetables is ready to be enjoyed!

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