Soak the quinoa and rinse well 3 or 4 times in cold water. Put the 3 cups of salted water to boil, add quinoa, return to a boil and immediately reduce the heat and cover for 10 or 12 minutes. Do not overcook. The seeds are ready when they are translucent and with a white tail. Drain and let stand 10 minutes.
Put the steamed Chinese peas to cook and then drain them. Sponge the quinoa with a fork. Once everything is cold, mix the quinoa, salt and pepper, peas, grated carrot, pepper and fillet of purple cabbage, vinegar, almonds, chives and olive oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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