Red quinoa, 1/2 cup
Cucumber with peel, 1 medium unit
Red pepper, 1 medium unit
Pickle, 3 average sizes
Green onion, 4-5 medium units
Chive, 1/2 bunch
Carrot, 2 medium units
Whole sesame tahini, 2 tablespoons
Lemon juice, 1 unit
Thin pink salt from the Himalayas, to taste
Parsley, 1 handful
1. Cook the red quinoa (0.5 of dry quinoa) in plenty of water until soft, strain and cool. After cooking should come out as 1.5 cups of cooked quinoa.
2. Chop all the vegetables and mix with the quinoa.
3. Serve with tahini seasoned with lots of lemon and a little salt. Garnish with parsley or coriander.
4. Bon appetite (:
Total time: 15-30 min
The nutritional value does not include the Himalayan salt.