This recipe is a delicious multicolored salad plate of quinoa and flowers. Surprise your family and friends with this delicious gourmet dish. Combine it with good meat and even a good dessert.
Learn more about Sofía Padilla Castro
Ingredients3 portions
Preparation
Boil the quinoa in twice the water for 18 minutes. Drain and cool to room temperature.
In a chick with boiling salted water, cook the zucchini for 5 minutes. Drain and put water with ice.
In the same water, blanch the broccoli for 5 minutes. Drain and transfer the ice water to cool.
In a bowl, combine the quinoa with zucchini, broccoli, spinach, tomato, cherry, salt and pepper.
In another bowl, put all the ingredients of the dressing and combine until they are well incorporated. Add to the salad.
Serve in 3 plates and decorate with green cabbage microgreen and nasturtium flowers. Sprinkle with olive oil and serve immediately.
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