Quinoa Salad
1.
Rinse the quinoa with clean water repeatedly 2 to 3 times, drain the water through a fine-mesh sieve, and set aside.
2.
Pour water into a ceramic pot and boil, add salt and mix well, turn off the heat, put in Practice 1 quinoa, cover the pot, put in the rice cooker, pour 1 cup of water in the outer pot, press the start button to start steaming, and the follow-up Simmer for 5 minutes. Open the lid and flip the quinoa with chopsticks. Place it in a ventilated place to cool down and set aside.
3.
Squeeze the lemon juice, add fine sugar, put it into the mixing bowl and stir quickly with a whisk, slowly pour in the vegetable oil and continue to mix until emulsified, that is, the sauce is poured.
4.
When the quinoa cools completely, add all ingredients B, mix well, serve, and drizzle with sauce.
Tips:
1. The inner pot made of natural heat-resistant clay material can not only be cooked directly on the stove, but also can be steamed in an electric rice cooker. It is a super practical pot in the kitchen ~ put it directly into the electric rice cooker. Cook the quinoa easily.
2. The buckwheat grains can be replaced with any kind of nuts. Before using the nuts, be sure to put them in a dry pot and fry them over a low heat.
