protein-rich rainbow salad with quinoa

原料

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, 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, sea salt and black pepper: , roosted pompkin seeds: , hemp seeds:

步驟

1Clean 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.

2Put 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.

3mix them together


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