Quinoa Sea Cucumber Porridge
1.
Soak the quinoa in water for 2 hours after washing.
2.
The pumpkin is steamed and pureed, and the soybean sprouts are cooked and set aside.
3.
Cut broccoli into pieces and blanch them for later use.
4.
Boil the quinoa with appropriate amount of broth until cooked (high heat to low heat for 10 minutes), add pumpkin puree to adjust the consistency.
5.
Add the sea cucumber and cook for 10 minutes, then adjust the salt, put it in a container and garnish with broccoli and soybean sprouts. Serve.
