Mediterranean-Style Quinoa Salad
Culinary Monday – Recipe 2
We have decided that within the Ocean Angels community, regular culinary content will appear, aimed at making our club members aware of what a wonderful gift the sense of taste is and how it can perfectly complement every adventure related to sailing and water sports. Drawing on our own experiences, as well as those of our members or partners, we want to offer a completely different level in the world of maritime lifestyle. Our goal is to present the world on a plate through the eyes of a sailor; the first stage of our journey will be Mediterranean cuisine, well known, liked, and appreciated by many. The culinary traditions of the 21 countries bordering the Mediterranean basin are sometimes radically different—Mediterranean cuisine is a diversity of regionalisms. Unlike many other ethnic cuisines, Mediterranean cuisine is not the product of a specific ethnic group or culture. Rather, it is a label referring to shared culinary trends among various nations inhabiting the region around the Mediterranean Sea. Although Mediterranean cuisine is considered a unified culinary tradition, in reality there is enormous cultural diversity within the cuisine of this geographic region.
Preparation time: 10 minutes - Serving: for 4 people - Difficulty: very easy
Ingredients:quinoa 300 grams, Knorr vegetable stock cubes 2 pieces, fresh mint 2 tablespoons, green cucumber 1 piece, red bell pepper 1 piece lemon 1 piece
olive oil 4 tablespoons black olives 100 grams | Preparation:Step 1: Cook the quinoa with the vegetable stock for about 15 minutes. After that, set it aside to cool and fluff it with a spoon. Step 2: Finely chop the mint, dice the cucumber and bell pepper. Mix the olive oil with the lemon juice. Add the vegetables, including the olives, and the cooked quinoa. Season everything to taste with freshly ground pepper and mint. |
