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Le Chaudron recipe
Salade quinoa légumes
Quinoa and vegetable salad
⏱ 25 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)quinoa
1cucumber
200 g (7 oz)cherry tomatoes
1ripe avocado
1lemon
3 tbspvirgin olive oil
1 pinchsalt and pepper
- 200 g (7 oz) quinoa
- 1 cucumber
- 200 g (7 oz) cherry tomatoes
- 1 ripe avocado
- 1 lemon
- 3 tbsp virgin olive oil
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa well in cold water in a fine strainer to remove its natural bitter coating.
- Put it in a saucepan with 400 ml (1⅔ cups) of cold salted water. Bring to a simmer over medium heat.
- Cover and cook over low heat for 15 minutes until all the water is absorbed. Let stand, covered, off the heat for 5 minutes.
- Meanwhile, dice the cucumber, leaving the skin on for color and fiber.
- Halve the cherry tomatoes and dice the avocado. Squeeze lemon juice over the avocado so it doesn’t brown.
- Fluff the cooked quinoa with a fork and let it cool for 5 minutes.
- In a large bowl, mix the warm quinoa with the cucumber, tomatoes and avocado.
- Dress with the olive oil, the rest of the lemon juice, salt and pepper. Serve chilled or at room temperature.
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