Quinoa Salad

Overview

Quinoa originated from the mysterious Inca Empire and was designated by NASA as the most nutritious grain, making it the new favorite in the light food world. Make it into a salad and enjoy the slimming and lightness! Pot By: Lu Bao Pottery Pot Picture By: Yummy Magazine

Tags

• cold dishes
• western food
• chopped coriander leaves
• cooked buckwheat grains
• gherkin
• lemon
• quinoa
• fine sugar
• purple onion
• salt
• small tomatoes
• vegetable oil
• water
• yellow bell pepper

Ingredients

Steps

1. 1 Rinse the quinoa with clean water 2 to 3 times, drain the water through a fine-mesh sieve, and set aside.

   

2. 2 Pour water into a clay pot and bring to a boil, add salt and mix well, turn off the heat, add method 1 quinoa, cover the pot, put it into the rice cooker, pour 1 cup of water into the outer pot, press the start button to start cooking, jump up and simmer for 5 minutes, open the pot lid and use chopsticks to flip the quinoa, put it in a ventilated place to cool down, and set aside.

   

3. 3 Squeeze the lemon juice, add fine sugar, put them into a mixing bowl and stir quickly with a whisk, slowly pour in the vegetable oil and continue to stir until emulsified, which is the sauce.

   

4. 4 When the quinoa is completely cooled, add all ingredients B, mix well, serve on a plate, and top with the sauce.