White quinoa, pumpkin, all kinds of lettuce, red pepper, yellow pepper, radish, tomato, dried fruit.
Sauce ingredients: salad dressing
Roasted pumpkin tastes sweeter than dried pumpkin.
① Slice the pumpkin, steam or bake it, depending on the thickness, which may take 15-20 minutes, and let it cool;
(2) Wash quinoa, put it in a pot, add water for about 15 minutes, filter out and let it cool;
③ Shred red and yellow peppers. Small tomatoes cut in half; Slice radish into thin slices;
(4) Make lettuce leaves as the base, then put all kinds of ingredients, drizzle with sauce, and mix well to serve.
The harvested quinoa seeds usually remove the bitter saponins from the hull, and can be rinsed several times like rice before cooking until the water becomes clear. Think about Tai Su? You can add tuna, chicken breast and so on. And it's no problem to have a full meal.
Quinoa brown rice salad
Quinoa, mango, brown rice, corn, cucumber, mung bean, carrot, avocado and coriander (optional)
Sauce ingredients: olive oil, salt, white vinegar, sugar, lemon juice.
Quinoa Brown Rice Salad ① Cook brown rice, mung bean and quinoa separately. It takes time, because both mung beans and brown rice need to be cooked soft but not rotten, otherwise they will become mung bean porridge. You need to concentrate when cooking, and you can't leave the kitchen for too long. Cook and cool for later use; (2) Dicing cucumber, carrot, avocado and mango, and then mixing with quinoa, brown rice, mung bean and corn;
It is safer to add sauce, salt and vinegar bit by bit according to personal taste, and then you can eat it.
Roasted quinoa yogurt
1 tbsp red quinoa, 5 pistachios, 5 almonds, 150g Greek yogurt, 2 dates (red dates), a little lemon peel, a little sea salt and 1 tbsp olive oil (one person).
① Preheat the oven to 350℉ (about 180℃), put the quinoa into the baking tray and put it into the oven. Soon you will hear the sound of popping, take out quinoa and let it cool. Put pistachios and almonds in the oven, bake for about 5 minutes and take them out;
② Put yogurt into a bowl, sprinkle with roasted quinoa, pistachios, almonds and dates, add a little lemon peel, sea salt and a little olive oil, and serve.