콜롬비아 퀴노아와 허브 샐러드

이 레시피 정보

Though quinoa is more traditionally tied to Andean cuisines further south, it has found a comfortable place in contemporary Colombian home cooking as a lighter substitute for the rice that anchors most meals. This salad applies familiar Colombian flavors — lime, cilantro, fresh tomato and onion — to the grain. The technique is simple but the details matter: rinsing the quinoa removes its natural bitterness, and letting it cool fully before dressing keeps the herbs crisp instead of wilted. The lime-forward dressing does the same job here that it does in most Colombian salads, cutting through the richness of the avocado. It's a dish built for modern tables — meal prep, potlucks, lighter lunches — using ingredients and flavor instincts that feel at home in a Colombian kitchen even if the grain itself is a newer addition.

재료

서브 4

• 1 cup퀴노아(헹궈진)
• 2 cups물
• 1토마토(깍둑썰기한)
• 0.5오이(깍둑썰기한)
• 0.25붉은 양파(잘게 깍둑썰기한)
• 0.5 cup고수(다진 것)
• 2 tbsp신선한 민트(다진 것)
• 3 tbsp라임 주스
• 2 tbsp올리브 오일
• 0.5 tsp좋은 바다 소금
• 1avocado(깍둑썰기한)

조리법

1. 1

   퀴노아를 요리하세요

   냄비에 퀴노아와 물을 섞습니다. Bring to a boil, cover, reduce to low, and simmer 15 minutes until the water is absorbed and the grains show their tail-like spiral.

2. 2

   Cool the quinoa

   Fluff with a fork and spread on a tray to cool to room temperature, about 15 minutes.

3. 3

   Chop the vegetables

   While the quinoa cools, dice the tomato, cucumber and red onion, and chop the cilantro and mint.

4. 4

   드레싱을 만들어 보세요

   Whisk lime juice, olive oil and salt together in a small bowl.

5. 5

   던져서 마무리

   식힌 퀴노아를 야채, 허브와 섞고 드레싱을 붓고 가볍게 버무립니다. 마지막으로 아보카도를 접습니다.

   Add the avocado right before serving so it doesn't turn mushy from tossing.

변형

• •

  プロテインゲを摂取し、タンパク质を摂取してください。

• •

  信用価値を検证しまс。

• •

  C'est ce qui se passe、este fresco não funciona。

저장

Refrigerate in an airtight container up to 3 days, though it's best without the avocado added until serving.

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