1. Wash the tricolor quinoa twice and soak in water for more than 20 minutes.
2. When soaking the quinoa, wash the corn, the okra, the tomatoes, and the egg shells with a brush.
3. In a pot of cold water, add eggs and corn to a boil over high heat, add appropriate amount of salt, and blanch the okra for 2 minutes to remove. Cook the corn and eggs for another 5 minutes, and then remove them after they are thoroughly cooked.
4. While the water is boiling, pour the soaked three-color quinoa and cook for 10-12 minutes on medium heat. Cook until the quinoa germ comes out and turn off the heat.
5. When cooking the quinoa, cut the tomatoes into small pieces, peel the corn, cut the okra into small pieces, and cut the eggs into small pieces and set aside for later use.
6. After the tricolor quinoa is cooked, let it cool in boiling water and drain the water. The more germs of the quinoa, the higher the nutrition.
7. Put corn kernels, okra, tomatoes and eggs on the plate, plus purple broccoli.
8. Pour some salad dressing or vinaigrette and mix well.
Tips:The collocation of whole grains can be chosen according to preference.
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