Name: Quinoa Salad with Vegetables
Prep time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 1/2 cups quinoa; 3 cups water; 250 grams chinese pea; 1/2 cups chives, thinly sliced; 1/2 cups almonds, slices; 1/4 cups olive oil; 3 tablespoons rice vinegar; red cabbages; carrots, grated; bell pepper, red julienne

Preparation

Low

Soak the quinoa and rinse well 3 or 4 times in cold water. Bring 3 cups of salted water to a boil, add quinoa, return to a boil and immediately reduce heat and cover for 10 to 12 minutes. Do not overcook. The seeds are ready when they are translucent and have a little white tail. Drain and let rest for 10 minutes. Steam the snow peas and then drain them. Fluff the quinoa with a fork. Once everything is cool, mix in a salad bowl the quinoa, salt and pepper, snow peas, grated carrot, sliced bell pepper, sliced red cabbage, vinegar, almonds, green onions, and olive oil.