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Main Ingredients | Quinoa, Carrot |
Cuisine | Fusion |
Course | Salads |
Prep Time | 16-20 minutes |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 tablespoons quinoa , boiled
- 1/2 cup grated carrot
- 10-15 cherry tomatoes , halved
- 1/2 medium green capsicum
- 1/4 large red capsicum
- 1/4 large yellow capsicum
- 15-20 broccoli florets , blanched
- 4-5 button mushrooms
- 50 grams cottage cheese (paneer)
- 2 teaspoons sesame seeds , toasted
- 2 teaspoons flax seeds , toasted
- 15-20 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Rock salt to taste
- 1/2 lemon
Method
- Put quinoa in large mixing bowl, add carrot and cherry tomatoes.
- Cut all the coloured capsicums into small pieces and add to the bowl. Add broccoli florets. Slice mushrooms and add to the bowl.
- Break cottage cheese into small pieces and add. Add sesame seeds and flax seeds.
- Tear basil leaves and add. Add extra virgin olive oil and rock salt and toss the salad well. Squeeze the juice of lemon into the bowl and toss again.
- Transfer into a serving bowl and serve immediately.
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