Healthy cooking does not have to be at odds with flavor. In fact, many times it is just the opposite. The key is to choose quality ingredients, combine them with care and, of course, season them with the best Extra Virgin Olive Oil. In Ayozar Oils, we are committed to a balanced diet in which the pleasure of eating well and healthy come together. That's why today we bring you a perfect recipe for any time of the year: warm quinoa salad with roasted vegetables and Ayozar EVOO.
This dish is ideal as starter or even as a light main course. The quinoa, and pseudocereal increasingly present in our kitchens, we provides high-quality proteins, fiber and essential minerals. Combined with seasonal vegetables and a generous touch of Ayozar, we get a dish full of nuances, textures and aromas that will delight any palate.
Ingredients (for 2-3 people):
- 150g de quinoa
- 1 medium zucchini
- 1 red pepper
- 1 small eggplant
- 1 red onion
- 1 large carrot
- 2 garlic cloves
- A handful of fresh spinach or arugula leaves
- A generous splash of Temprano Ayozar
- Marine salt to taste
- Newly ground black pepper
- Juice of half a lemon
- A few fresh basil leaves (optional)
- Crumbled feta cheese or sesame seeds (to decorate)
Step by step:
1. Prepare the quinoa
The first thing is to wash the quinoa well under the tap with the help of a fine strainer, to eliminate the saponins that can give it a bitter taste.
We cook it in a proportion of 2 parts water to 1 part quinoa.. In this case, we will use 300 ml of water. We bring it to a boil, add a little salt and cook at medium-low heat for about 15 minutes, until it is tender and has absorbed all the liquid. We reserve and let it cool.
2. Roast the vegetables
While the quinoa is cooking, We preheat the oven to 200°C.
Cut the zucchini, eggplant, pepper, carrot and onion into dice or medium strips, depending on preference. We place all the vegetables on a baking tray, add the peeled and whole garlic cloves, season with salt and pepper and sprinkle with a good splash of Early Ayozar. We mix well with our hands or a spatula so that everything is impregnated with the oil.
We bake for 25-30 minutes, stirring halfway through cooking so that the vegetables brown evenly. The result should be tender and juicy.
3. Assemble the salad
In a large bowl, mix the cooked quinoa with the freshly roasted vegetables. We add the fresh spinach leaves, an extra touch of Early Ayozar raw, a splash of lemon juice and, if we feel like it, some chopped basil leaves.
We taste and adjust the salt and pepper if necessary.
4. Serve
We serve warm or even at room temperature, decorating with a little crumbled feta cheese or some toasted sesame seeds to give it a crunchy touch.
Why use Ayozar Temprano in this recipe?
Our Early Ayozar, extracted during the first day of harvest, stands out for its fresh, fruity and slightly spicy character. It is an oil full of life, which enhances each ingredient without masking it, providing complexity and balance.
In this recipe, its role is double: first, as a conductor of heat and flavor in roasting vegetables; then, raw, as a final touch that rounds out all the flavors.
The result is a salad with personality, tasty and perfect for those looking to take care of themselves without giving up enjoyment.
Conclusion
Cooking with quinoa is here to stay, and with proposals like this, it is not surprising. Rich, versatile, healthy... and with the unmistakable seal of Extra Ayozar virgin olive oil, becomes an ideal option both for everyday use and to surprise at a special meal.
In Ayozar Oils We believe that cooking with good oil not only improves flavor: it improves your health, your table and your day.
Go ahead and prepare this recipe and tell us how it turned out!
