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Instructional and humorous cooking segment from Keyra's kitchen. Keyra cooks a vegetarian quinoa and couscous with roasted vegetables flavored with spicy. This light and fresh salad combines quinoa with Israeli couscous and a colorful medley of vegetables.
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Ingredients of Quinoa and couscous salad:
- Require 1 cup of couscous
- Need 1 cup for quinoa
- Take 1/2 cucumber
- Get 2 - tomatoes
- Get 1 cup for baby spinach
- You need 1 avocado
- Get of Juice of 1 lemon
- Require to taste Salt
- Make ready 4 tablespoon - olive oil
- Prepare 1 teaspoon for chilli flakes
- Give 1 teaspoon of ground pepper
How to make light and healthy couscous salad with a simple lemon vinaigrette, cucumber and herbs. Jump to the Easy Lemon and Herb Couscous Salad Recipe or read on to see our tips for. Quinoa is relatively high in protein and fiber compared to pasta. Israeli couscous has slightly larger balls of pasta but.
Quinoa and couscous salad process:
- In a pan add 2 cups of water and quinoa and let it simmer for 15 minutes. Remove and let it cool.
- In another bowl soak the couscous using 1 cup boiled water and let it soak until all water is absorbed.
- Chopped all vegetables and mix. - In a serving bowl add quinoa and couscous and mix well. Add olive oil, salt, lemon juice, pepper powder and chilli flakes snd mix well. Add all vegetables and toss. - Leave in refrigerator before serving.
Put the couscous into a large bowl. Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve. This salad is a perfect combination of a healthy serving of quinoa, along with other healthy ingredients and vegetables. So motivating to get back on track.
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