How to cook quinoa
1 cup of quinoa
1 + 1/4 cups of water
1/2 teaspoon salt(iodine salt )
Rinse 1 cup of quinoa well and drain.
Actually rinse the quinoa very well.
Quinoa is high in protein and is such a nutrient dense food ,but it also comes with nutrients inhibitors.
The nutrients inhibitors can be reduced by soaking in water and rinsing .
Add quinoa, 1 + 1/4 cups of water and 1/2 teaspoon of salt into a pot all together.
Cover with a lid and cook it over medium heat for 15 minutes.
After 15 minutes, remove the lid and fluff up the quinoa gently with a spatula.
Transfer to a separate bowl and set aside.
Beautiful!
Now chop your favourite vegetables and herbs.
The following ingredients were added today
1 mini cucumber
1 bell pepper
1 kiwi
1 small red onion
Half a mango (not sweet)
Pinch of Italian herbs and mint
Brazil nuts
Juice of 1 lime
It is ideal if the quinoa has cooled to room temperature while you are slowly cutting the vegetables.
Today I have prepared a simple lime dressing.
Ingredients
Lime zest from a quarter of a lime
Squeezed juice of 1 lime
2 tbsp soy sauce
1tsp fresh ginger
10 ml extra virgin olive oil
10ml cold-pressed rapeseed oil with omega-3
20ml mirin (sweet cooking rice wine or 10ml of other syrup)
Black pepper, a pinch of salt
Mix everything roughly and the salad is ready.
Enjoy！
(Or keep it in the fridge for 30 minutes to allow the flavours to blend better.)
Note:
This Brazil nuts are not native to North America.
They don’t contain very high level of selenium.
That is why I added more than a couple of nuts.
This is already a protein-rich salad.
But adding boiled chickpeas is also a good idea!