Ingredients:
- 1 cup quinoa;
- 2 cups (480 ml) water;
- 2 large shallots, cut to small dices;
- 3 green onions, thinly sliced;
- 1/4 lb (125 g) fresh asparagus;
- 1/4 lb (125 g) carrot;
- 1/4 lb (125 g) roasted peanuts;
- 1 teaspoon sesame oil;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- Sea salt.
Recipe:
Serving for 6 as a side dish
- Rinse quinoa for 3 minutes;
- Add to 1 1/2 cup (360 ml) of boiling water;
- Boil for 15 minutes or until all the water is evaporated;
- Cover for 10 minutes;
- Transfer in a large bowl to cool;
- Branch the asparagus in salted boiling water for 2 minutes;
- Cool down and cut to 1/4” (0.5 cm) pieces;
- Dice carrots, shallots and green onions;
- Put peanut in a plastic bag and crash to small pieces;
- Add chopped vegetables to cool down quinoa;
- Add Liquid Aminos and sesame oil;
- Mix well;
- Top with crashed peanuts;
- Serve at room temperature or chill.