Today, I will guide you through the preparation of a delightful dish that requires no oven. This is ideal for those days when you wish to cook with minimal effort and without the need to preheat the oven. This recipe is straightforward, comforting, and above all, it can be ready in no time! Gather the whole family around the table to enjoy a meal that will please everyone’s palate.
Ingredients
Utensils
Preparation
Step 1
Rinse the quinoa under cold water to remove any bitterness. Next, cook it in a saucepan with twice its volume of water. Allow it to simmer for about 12 to 15 minutes, or until all the water has been absorbed.
Step 2
Drain the canned vegetables and place them in a large mixing bowl.
Step 3
Add the chopped sun-dried tomatoes and pitted black olives to the bowl.
Step 4
Prepare the dressing by combining the balsamic vinegar, olive oil, and Provence herbs. Press a clove of garlic using the garlic press and mix it into the dressing. Season with salt and pepper.
Step 5
Combine the cooked quinoa with the vegetables, then add the dressing and mix everything thoroughly.
Step 6
Let the dish rest for 10 minutes to allow the flavors to meld together. Before serving, taste and adjust the seasoning if needed.
My chef’s tip
For an even more intense flavor, allow the mixture to rest in the refrigerator for an hour before serving. The flavors blend beautifully when given time to absorb into the quinoa!
Food and wine pairings
To accompany this cold and tangy dish, opt for a dry and light white wine, such as Muscadet, which will enhance the dish’s nuances wonderfully.
Additional information
This dish is inspired by Mediterranean cuisine, where grain salads are quite popular. Ingredients such as olives and sun-dried tomatoes evoke the sunny flavors of the Mediterranean.
