Oriental cuisine is a visual proof of how well quinoa goes with legumes. In this salad, I recommend using not only beans, but also something else - for example, chickpeas or lentils. And for piquancy, add herbs and hot pepper.
Ingredients
Step-by-step cooking recipe
Boil the quinoa according to the instructions, season with olive oil and let cool.
Grate the carrots on a Korean grater, slice the avocado and chop the parsley with mint.
Add the beans and lentils, mix the salad and sprinkle with lemon juice.
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