The recipe for an original salad made from a mixture of red rice and quinoa with the addition of mini squid. In addition, the recipe contains hazelnuts, and the salad is seasoned with mint sauce, which makes it very aromatic.
It is necessary
- - 5 mini squids;
- - 1 cucumber;
- - half a yellow bell pepper;
- - 2 cherry tomatoes;
- - 10 pieces. hazelnuts;
- - 4 tbsp. spoons of soup with quinoa;
- - 50 ml fat cream;
- - 10 fresh mint leaves;
- - salt.
Instructions
Step 1
For the salad, you can use a soup mix, which usually consists of quinoa, lentils, red rice, and a few other additional ingredients. But you can also cook it just with quinoa. Boil the mixture for 20 minutes, fold over a sieve, place on a flat plate and let cool completely.
Step 2
Peel the carcasses of mini-squid from the films, fry in a skillet for 1 minute over high heat. Fry the hazelnuts in a dry skillet, peel them. Cut the cucumber lengthwise, remove the seeds, cut into half rings.
Step 3
Place the cucumbers, cherry tomatoes and yellow bell peppers, cut into strips into a deep bowl. Add chopped hazelnuts, green onions (to taste), and quinoa mixture. Gently mix everything with your hands, salt to taste. You can mix all the components of the salad at once in the salad bowl in which you plan to serve the dish on the table.
Step 4
Prepare a salad dressing. To do this, rinse the fresh leaves, shake off excess moisture from them, punch in a blender along with the cream, then heat in a ladle until thickened.
Step 5
Quinoa salad with mini squid is almost done. Place the mini-squid carcasses to the mixture, top with the mint dressing. Or, place the salad mixture on a serving dish lined with lettuce leaves and then water with the dressing. Serve immediately or let it brew for 10-15 minutes.
