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Greek Quinoa Salad
This blistering heat isn't going away anytime soon, but we sure can cook some refreshing food to try and beat the heat! This cold Quinoa Salad drizzled with Urban Platter's beautiful Balsamic Glaze is a simple recipe, but one that will cool you down!
Servings: 4 people
Calories: 701kcal
Cost: 100
Ingredients
- 1 cup Red Quinoa
- 50 g Broccoli (cut into florets and blanched )
- 50 g Red Bell Peppers (diced)
- 50 g Yellow Bell Peppers (diced)
- 50 g Yellow Zucchini (sliced )
- 50 g Green Zucchini (sliced )
- 50 g Cherry Tomatoes (cut into half )
- 4 tbsp Balsamic Vinegar
- 1 cup Extra Virgin Olive oil
- 2 cloves Garlic (minced )
- 2 tbsp Brown Rice Syrup
- 1 tbsp Red Chilli Flakes
- Balsamic Glaze (to drizzle)
Instructions
- In a pan over high flame, add 2 tbsp olive oil and heat. Add all of the vegetables and cook them quickly, in 1 to 2 minutes.
- Transfer the vegetables to a plate and cool them down. You can refrigerate the vegetables to speed up this process.
- In a blender jar, add the garlic, balsamic vinegar, brown rice syrup and olive oil. Blend on high speed for 2 minutes until a smooth and creamy dressing is formed.
- Season the dressing with salt and add the red chilli flakes.
- In a large bowl, add the red quinoa and the cooked vegetables. Add 4 to 5 tbsp of the balsamic dressing and mix the salad well.
- Plate the salad in bowls and drizzle with the Urban Platter Balsamic Glaze.
Nutrition
Serving: 70g | Calories: 701kcal | Carbohydrates: 43g | Protein: 8g | Fat: 57g | Saturated Fat: 8g | Sodium: 55mg | Potassium: 488mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1204IU | Vitamin C: 58mg | Calcium: 55mg | Iron: 3mg
Tried this recipe?Mention @urbanplatter.in or tag #urbanplatter!