Ensalada templada de quinoa y trigueros

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Ensalada templada de quinoa y trigueros. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Ensalada templada de quinoa y trigueros is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada templada de quinoa y trigueros estimated approx 30 minutos.

To get started with this recipe, we must prepare a few ingredients. You can cook Ensalada templada de quinoa y trigueros using 11 ingredients and 9 steps. Here is how you cook that.

Ensalada templada de quinoa con esparragos trigueros y semillas de calabaza.

Puedes sustituir la quinoa por cualquier otro cereal como por ejemplo arroz integral.

También puedes sustituir las semillas de calabaza por otras semillas como las pipas de girasol.

#vegan #glutenfree #singluten

Ingredients and spices that need to be Take to make Ensalada templada de quinoa y trigueros:

1. 200 gramos quinoa
2. 2 partes agua por quinoa
3. 1 manojo espárragos trigueros
4. 1/2 cebolla tierna
5. 2 zanahorias pequeñas
6. 1/2 limón
7. 1 pizca sal
8. 1 puñado semillas de calabaza
9. 2 cucharadas aceite de oliva virgen extra
10. 3 cucharadas salsa de soja
11. 1 tomate

Steps to make to make Ensalada templada de quinoa y trigueros

1. Tostar la quinoa en una olla con una cucharada de aceite de oliva durante 3 a 4 minutos.
2. Agrega el agua y la sal y lleva a ebullición.
3. Tapa la olla, reduce el fuego a medio-bajo y cocina a fuego lento hasta que el agua sea absorbida aproximadamente unos 15 minutos.
4. Retira la quinoa del fuego y reserva.
5. Trocea la cebolla, las zanahorias y el tomate. Aliña con el zumo de medio limón y una pizca de sal y reserva.
6. Corta los espárragos trigueros trozos de 1 centímetro aproximadamente y saltea en una sartén con aceite de oliva a fuego medio durante 10 a 15 minutos.
7. Añade la salsa de soja a los espárragos y cocina 5 minutos más a fuego bajo.
8. Servir en un plato hondo con la quinoa en el fondo, dispón alrededor el aliño con tomate, zanahoria y cebolla, y por encima los espárragos trigueros.
9. Espolvorear con semillas de calabaza. Si lo desea, se pueden tostar un par de minutos antes de agregarlas al plato.

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