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Quinoa salad

Imagine a bed of rocket lettuce over which quinoa mixed with chunks of avocado, mangos, red onion and salmon are placed. A dressing of apple vinegar, extra virgin olive oil, black pepper and peppermint unites with the fresh flavour of each of the salad’s ingredients.

And the secret touch comes from the Carmencita Vegan salad grinder. An interesting combination of Mediterranean sea salt, sesame, carrot, tomato, green pepper, onion and parsley that adds colour and a crisper texture.

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Cost

6

euros

Rations

4

people

Preparation

30

minutes

Cooking

10

minutes

Difficulty

dificultad-baja

Low

Ingredients

100 g quinoa
2 glasses water
1/2 red onion
1 avocado
1/2 handle
Marinated salmon
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon Carmencita Peppermint
Carmencita Black pepper
50 g rocket
Carmencita Salad vegan

Preparation

  1. Wash the quinoa in warm water.
  2. Strain and boil with two glasses of water for 10 minutes.
  3. Chop the vegetables, fruit and marinated salmon.
  4. Emulsify the vinegar, oil, mint and pepper to make a vinaigrette.
  5. Mix all the previously cut ingredients and mix with the mint vinaigrette.
  6. Dress.
  7. Place on a bed of arugula.
  8. Season with the vegan salad grinder.

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