2 Recetas de Cena con Quinoa para Perder Peso: Deliciosas, Ligeras y Nutritivas!!
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Recipes in this Video
2 recipes
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1 bell pepper, diced
- ●1/4 red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.
- 5In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- 6In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 7Add the cooled quinoa to the vegetable mixture and pour the dressing over the top.
- 8Toss everything together until well combined.
- 9Taste and adjust seasoning if necessary.
- 10Serve chilled or at room temperature.
Equipment
medium saucepanlarge bowlsmall bowlwhiskfork
vegetariangluten-freedairy-freeegg-freenut-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup green beans, trimmed and cut into 1-inch pieces
- ●1/2 cup hazelnuts, toasted and chopped
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1/2 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer.
- 2In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 4While the quinoa is cooking, bring a small pot of water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp.
- 5Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again after a few minutes.
- 6In a large bowl, combine the cooked quinoa, blanched green beans, chopped hazelnuts, red onion, and parsley.
- 7In a small bowl, whisk together the olive oil, lemon juice, black pepper, and additional salt to taste.
- 8Pour the dressing over the quinoa salad and toss gently to combine all ingredients evenly.
- 9Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium saucepanfine mesh strainersmall potlarge bowlwhiskcutting boardknife
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