Colorful Quinoa Egg Vegetable Salad
1.
Wash the three-color quinoa and soak in water for 1 hour, then drain the water, put it in a steamer or steamer, and steam for 15 minutes to steam the quinoa, and at the same time steam the eggs, and cut into small pieces for later use.
2.
Wash all kinds of vegetables, cut the red and orange cherry tomatoes into 1/4 small pieces, slice cucumber, slice cherry radish, shred lettuce and purple cabbage, and remove the roots of bitter chrysanthemum.
3.
Mix the vinaigrette: add 1 spoon of olive oil, 1 spoon of black vinegar, 1 spoon of raw, soy sauce, 1 spoon of honey, and a little black pepper to the bowl and mix well.
4.
Put all the vegetables in a large salad bowl and add the steamed tricolor quinoa.
5.
Pour the prepared oil and vinegar sauce into the salad bowl and mix well.
6.
Put the mixed salad into the plate, put the egg cubes, and stir the eggs together without putting them in the bowl to prevent the yolk and the white from separating, and the egg yolk sticks to the vegetables and affects the appearance of the finished product.
Tips:
⚠️The side dishes can be matched according to your favorite vegetables, such as carrots, broccoli, arugula and so on.
