Quinoa with seaweed and vegetables

Utensils

• Measuring cups
• Colander
• Medium frying pan
• Manual citrus juicer
• Cooking spoon
• Small knife or paring knife
• Wooden board

Ingredients

1x2x3x

• 1 cup royal quinoa
• 1 handful Kombu or Nori seaweed
• 1 splash extra virgin olive oil
• 1 pinch Himalayan pink salt
• 2 fresh tomatoes
• 2 green peppers
• ½ lemon
• Hemp seeds - optional

Step-by-step preparation

26. First, we must wash the quinoa well. Important: to avoid the bitter taste, it is essential to place it in a strainer and wash it under water, rubbing it with your fingers for a couple of minutes, to eliminate the saponin.

27. Once rinsed, we put it in the frying pan. The proportions are: 1 cup of quinoa to 2 cups of water, along with a handful of Kombu or Nori seaweed.

28. Cook over low heat for 20/25 minutes, until the water has been absorbed.

29. Wash and cut the vegetables into very small pieces.

30. Serve the quinoa and add the vegetables.

31. Season with just a pinch of salt, as the seaweed will give it a lot of flavour.

32. Add a little extra virgin olive oil and the juice of half a lemon.

33. You can serve the quinoa hot, or let it cool and eat it as a salad.

34. And all that's left to do is enjoy this delight.

Nutritional values ​​/ serving

Calories: 317 kcal Carbohydrates: 46g Protein: 12g Fat: 11g Saturated fat: 1g Sodium: 34 mg Potassium: 682 mg Fiber: 7g Sugar: 5g Vitamin A: 1020 IU Vitamin C: 85 mg Calcium: 63 mg Iron: 4mg