Quinoa Salad
Ingredients
- Organic Quinoa (100g)
- Shrimp (50g)
- Avocado (1 piece)
- Red cherry tomatoes (30g)
- Red onion (10g)
- Imported yellow lemon (1 piece)
- Jalapeno Rings (10g)
- Extra virgin olive oil (appropriate amount)
Steps
1. Wash the prawns, cut them gently along the back, and cut them into two pieces
2. Use a toothpick or the tip of a knife to remove the intestinal glands from the abdomen of the shrimp
3. Boil the water, sprinkle in an appropriate amount of salt, add some olive oil if possible, boil the water for 1 minute, remove and cool, and set aside
4. Avocado cutting tips, because there is a round fruit inside the avocado, so we first cut the avocado in half with a knife, but do not damage the hard core inside
5. Hold both ends of the avocado and twist it firmly
6. Use a knife to embed the core and twist it clockwise so that the core will fall off smoothly
7. Cut the avocado meat into small pieces and set aside
8. Wash the red cherry tomatoes, dry them and cut them in half
9. Quinoa is an easy-to-cook ingredient, so you only need to cook it in water drizzled with olive oil for about 15 minutes. (Another tip: cooked quinoa will reveal a tiny tail)
10. Cut the shallots into fine cubes and set aside
11. Chop the Mexican pepper rings and set aside
12. Put all the ingredients together, and for the taste and layer, I also like to add some basil and arugula
13. Grate a little lemon peel for that hint of fragrance
14. Add appropriate amounts of olive oil and apple cider vinegar, the ratio is 3:1
15. Add salt and black pepper, mix well, and a sharp tool against H7N9 is born. For a better life, and for the people you want to care about, make a quinoa salad< /p>
