Quinoa salad with pumpkin, Spinach & feta cheese

Quinoa Saladwith puffkin, Spinach & amp; feta cheese

Introduction:

Quinoa, originated in South America, is the main traditional food of Inca indigenous people. It is considered as the sacred "mother of grain". It has been planted for more than 5000 years and has the effect of preventing diseases and reducing weight. The main edible seeds of quinoa are flaky and oblate. The size is close to millet, and the colors are milky white, milky yellow, purple and other colors. Its seed has high nutritional value, rich in minerals and vitamins, and its protein content is more than twice that of rice, especially contains lysine which is lacking in general grains. FAO has listed it as the only food with single plant that can meet the perfect nutritional needs of human body. Quinoa is cooked in boiling water for about 10-15 minutes, just like millet. It can be eaten after it is expanded and slightly fragrant. Because there is a layer of soluble saponin on the surface of quinoa seed, it needs to be soaked in water or repeatedly washed before eating to avoid astringency. It's better to eat it after soaking, so it's more nutritious. At the same time, there's a creaking sound between the teeth after cooking / steaming, with the smell of nuts. It's absolutely healthy food

Production steps:

Step 1: preheat the oven to 220 degrees, spread the cut pumpkin on a tin foil covered baking plate, and sprinkle olive oil evenly. Bake in the oven for about 20 to 25 minutes. Until the chopsticks can be easily inserted into the pumpkin. Take it out and let it cool.

Step 2: at the same time, cook the quinoa according to the cooking method on the quinoa package. Let it cool.

Step 3: next, make vinegar sauce. Mix olive oil, white vinegar, shallot, ground lemon peel.

Step 4: in a large salad bowl, add the roasted pumpkin, washed spinach leaves, boiled quinoa and grated Greek fida cheese, pour the vinegar sauce and stir well.

Materials required:

Pumpkin, cut into small pieces: 800g

Olive oil: 1 tbsp

Quinoa seeds, cleaning: 400g

Salad, spinach, 250g

Greek feta cheese, crushed: 150g

Salt: right amount

Black pepper: moderate

White wine vinegar: 2 tbsp

Chives: 2

Grated lemon peel: 2 teaspoons

Note: the weight of the prescription is relatively large. If the number of people is small, it can be reduced appropriately.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: light