Quinoa can be replaced with amaranth, millet, or buckwheat. Vegetables can be swapped based on the season, but the quantity should remain consistent: 2-3 fresh vegetables, 2 types of greens, sprouts, nuts, or pumpkin seeds, and aromatic oil.
- 1 cup of tri-color quinoa
- a handful of peeled pistachios or pumpkin seeds
- frisée lettuce
- romaine lettuce leaves
- 5 cherry tomatoes
- 1 small sweet pepper
- 1 small avocado
- 1 cup nutritional yeast (optional)
- sprouts
- hazelnut or pumpkin oil
Cook the quinoa. It’s easier if you soak it overnight in the refrigerator. In the morning, drain the water, add fresh water up to a maximum of 1 cm above the grains, and cook on high heat, stirring for 8–10 minutes. Turn off the heat, cover with a lid, drizzle with hazelnut oil, and let it steam for another 5–8 minutes while you chop the remaining ingredients.
Chop the cherry tomatoes, pepper, lettuce leaves, and avocado, then mix with the seeds. If you’re using vegan nutritional yeast, add it at this stage. Dress with the warm quinoa and oil, then mix everything well. Don’t forget to add the sprouts)
Cook the quinoa. It’s easier if you soak it overnight in the refrigerator. In the morning, drain the water, add fresh water up to a maximum of 1 cm above the grains, and cook on high heat, stirring for 8–10 minutes. Turn off the heat, cover with a lid, drizzle with hazelnut oil, and let it steam for another 5–8 minutes while you chop the remaining ingredients.
Chop the cherry tomatoes, pepper, lettuce leaves, and avocado, then mix with the seeds. If you’re using vegan nutritional yeast, add it at this stage. Dress with the warm quinoa and oil, then mix everything well. Don’t forget to add the sprouts)
