Name: Multicolor Quinoa and Flower Salad
Prep time: 20 min
Yield: 3
Cuisine: Internacional
Ingredients: 1 cup quinoa, white, cooked; 1 cup quinoa, red, cooked; 100 grams pasta, zucchini, diced; 1 cup broccoli, cut into florets; 1 cup spinach, tender, julienned; 1 cup cherry tomato, cut in half; 1/2 cups cherries, seedless; 1/2 cups bell pepper, red and yellow; table salt; black pepper; 1/2 cups lettuce, green cabbage microgreens; edible flowers, nasturtium flowers; 1 clove garlic; 1/3 cups tahini; 1/2 limes, juice; 1/2 cups olive oil; table salt; black pepper; 1 tablespoon flaxseed

Preparation

20 mins

Low

Boil the quinoa in double the amount of water for 18 minutes. Drain and cool to room temperature. In a pot of boiling salted water, cook the zucchini for 5 minutes. Drain and place in ice water.