protein-rich rainbow salad with quinoa from Angela Liddon
用料
ingredients | |
uncooked white quinoa | 170g |
cooked quinoa | 550g |
water | 375ml |
cooked chickpeas | 250g |
palmkool (Lacinato kale), chopped | 200g |
medium carrots | 3 |
parsley | half bunch |
sun dried tomatos | optional |
Dressings | |
red wine vinegar | 60ml |
Dijon mustard | 10ml (2 teaspoons) |
garlic, chopped | 1 |
extra virgin olive oil | 60ml |
sea salt | 0.75g |
black pepper | |
Maple Syrup | 1 teaspoon |
lemon zest | from 1 lemon |
Garnish | |
sea salt and black pepper | |
roosted pompkin seeds | |
hemp seeds |
protein-rich rainbow salad with quinoa的做法
Clean and rinse quinoa; Boil water and add a pinch of salt; Turn down the heat and let quinoa cook gently for 13-16 minutes until it is done and has absorbed all the water.
Put red wine vinegar in a bowl, beat it together with dijon mustard and garlic. Add a little oil while you are beating. Add salt, pepper, maple syrup and lemon zest, beat everything together.
mix them together