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Broccoli & Quinoa Salad
By @happyskinkitchen
Ingredients:
Serve 4
1 1/2 cup of cooked quinoa
1 cup of cooked peas
1/2 cup of cooked edamame beans
1/4 cup of almonds - roughly chopped
2 tbsp of pumpkin seeds
1/2 head of broccoli
a bunch of mint (leaves only) - finely chopped
a bunch of dill - finely chopped
For the dressing:
3 tbsp of extra virgin olive oil
1 tsp of wholegrain mustard
1 tsp of maple syrup
the juice of 1/2 lemon
generous pinch of salt & pepper
For the quick pickled onion
1/2 red onion - finely sliced
plenty of white wine vinegar to drown the onion
To make the quick pickled onion add the sliced onion to a container. Submerge the onion completely with the vinegar, cover with a lid and place it in the fridge for 1-2 hours.
To make the dressing mix everything together until combined.
Chop the broccoli as finely as you can, almost to a rice kind of consistency. Add the broccoli to a large bowl together with the quinoa, peas, edamame and finely chopped herbs.
Add the chopped and pumpkin seeds to a dry pan and toast them on medium heat for 5 minutes. Add them to the bowl.
Pour the dressing over the salad, mix everything together and top with the pickled onion.
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