Quinoa and pumpkin seeds salad with lemon aceto dressing


Quinoa is one of the world’s most popular health foods

It’s gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Quinoa is gluten free, so it’s peferct for people with gluten intolerance.



2 cups cooked DMbio quinoa

1 cucumber

5 cherry tomatoes

1/2 cup corn

1/4 cup DMbio pumpkin seed

2 cups chopped endive


Lemon acceto dressing

1/4 cup DMbio olive oil

2 tablespoons DMbio aceto balsamico

1 tablespoon lemon juice

pinch of salt

1/2 teaspoon black pepper

1/4 teaspoon chili powder



Cook quinoa (1 cup quinoa with 2 cups vegetable stock or water, wait to start boiling, reduce heat and simmer about 20 minutes, stir with a fork and leave to cool)

Cucumber cut into slices, and each slice into quarters

Cherry tomatoes cut in half

In a deep bowl, mix together well all ingredients

For the dressing, stir all ingredients and pour over salad


2-min 3-min