Purslane & Strawberry Quinoa Salad


  • 0,22 lbs purslane
  • 0,135 lbs red quinoa (boiled, chilled)
  • 0,055 lbs red pepper
  • 0,055 lbs yellow pepper
  • 0,055 lbs cucumber
  • 0,055 lbs purple cabbage
  • 0,011 lbs strawberries
  • A spoon of extra virgin olive oil
  • One teaspoon of white wine vinegar
  • Salt


Chop the red pepper, yellow pepper, cucumber and purple cabbage into small cubes and put them in a mixing bowl.

Add quinoa, olive oil, white wine vinegar and salt as much as you want and mix.

Place the washed and drained purslane as beds on a serving plate.

Serve by placing the quinoa mixture and the strawberries cut in half on it.

ENJOY YOUR MEAL

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