Cooking Instructions
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Step 1
Boil
Water (480 mL)
and
Quinoa (170 g)
to a boil on stove top. Reduce to a simmer and cook for 12-15 minutes until quinoa is fluffy. Set aside.
Step 2
Boil
Corn Cobs (2)
for a couple of minutes or until ready, and cut the kernels off the corn.
Step 3
When the cobs of corn are ready, cut the kernels off until all of them are off the cob.
Step 4
Chop up the
Beet (1)
and
Bean Sprouts (120 g)
. Add to the
Red Onion (1/2)
,
Carrot (1)
, and
Scallions (1 bunch)
Step 5
In a large salad bowl combine the beets, corn kernels, red onion, carrot, green onion, and mung bean sprouts.
Step 6
Once the quinoa is cooked it should look fluffy and sticky.
Step 7
Add the quinoa to the salad bowl and mix.
Step 8
Just before serving, mix in the
Arugula (to taste)
, and pour the
Lemons (to taste)
,
Extra-Virgin Olive Oil (80 mL)
, and
Sea Salt (1 pinch)
over the top.
