The recipe of the original salad of a mixture of red rice and quinoa with the addition of mini-squid. In addition, there are hazelnuts in the recipe, and the salad is seasoned with mint sauce, which makes it very fragrant.
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You will need
- - 5 mini squids;
- - 1 cucumber;
- - half a yellow bell pepper;
- - 2 cherry tomatoes;
- - 10 pieces. hazelnuts;
- - 4 tbsp. tablespoons of quinoa soup mix;
- - 50 ml fat cream;
- - 10 fresh mint leaves;
- - salt.
Instruction manual
1
To make a salad, you can take a soup mix, which usually consists of quinoa, lentils, red rice and a few more additional ingredients. But you can cook just with quinoa. Boil the mixture for 20 minutes, recline on a sieve, spread on a flat plate and let cool completely.
2
Peel the carcasses of mini-squid from the films, fry in a skillet for 1 minute over high heat. Fry hazelnuts in a dry frying pan, peel it from the husk. Cut along the cucumber, pull out the seeds, cut into half rings.
3
Put cucumbers, cherry tomatoes and yellow peppers chopped into strips in a deep bowl. Add chopped hazelnuts, green onions (to taste), a mixture of quinoa. Mix everything gently with your hands, salt to taste. You can mix all the components of the salad at once in the salad bowl in which you plan to serve the dish on the table.
4
Prepare salad dressing. To do this, rinse fresh leaves, shake off excess moisture from them, punch in a blender with cream, then heat in a ladle until thickened.
5
Quinoa salad with mini squid is almost ready. Lay out the carcasses of mini-squid to the mixture, pour the peppermint dressing on top. Or first put the salad mixture on a serving dish covered with lettuce, and then pour the dressing. Serve immediately or let it brew for 10-15 minutes.