• 2 Ways Salad
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INGREDIENTS


Thai Cashew Quinoa With Ginger Peanut Sauce

Servings - 2 - 3

INGREDIENTS
Water - 225 milliliters
Washed quinoa - 100 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Peanut butter - 80 grams
Honey - 1 tablespoon
Ginger - 2 teaspoons
Soy sauce - 1 tablespoon
Rice vinegar - 1 tablespoon
Sesame oil - 1 teaspoon
Lemon juice - 1 tablespoon
Purple cabbage - 100 grams
Bell pepper - 130 grams
Carrot - 85 grams
Onions - 50 grams
Coriander - 15 grams
Green onions - 50 grams
Cashews - 70 grams

PREPARATION


1. In a deep pan, add 225 milliliters water, 100 grams washed quinoa, 1/2 teaspoon salt, 1/2 teaspoon black pepper and cover and cook for 15 minutes.
2. In a mixing bowl, add 80 grams peanut butter, 1 tablespoon honey and microwave for 30 seconds.
3. Now add, 2 teaspoon ginger, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon lemon juice and mix it well to combine.
4. Then, take 100 grams purple cabbage and cut it into small pieces.
5. Take 130 grams bell pepper and cut it into small pieces.
6. Take 85 grams carrot and grate them.
7. Now, in a mixing bowl, add 50 grams onions, 15 grams coriander,50 grams green onions, 70 grams cashews, cooked washed quinoa, prepared sauce and mix it wel.
8. Serve.

Mediterranean Chickpea Salad

Servings - 2 - 3

INGREDIENTS
White chickpeas - 200 grams
Water - 500 milliliters
Water - 800 milliliters
Olive oil - 2 tablespoons
Red wine vinegar - 2 tablespoons
Garlic - 1/2 teaspoon
Oregano - 1 teaspoon
Salt - 1/2 teaspoon
Cucumber - 250 grams
Cherry tomato - 180 grams
Onions - 75 grams
Crumble feta cheese - 60 grams
Olives - 70 grams

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