How to make
Boil the quinoa in slightly salted water in a ratio of 1: 3. Strain it from the remaining liquid and as it is in the strainer, leave it to cool.
Once this happens, add the seeds, nuts and season with olive oil, salt, dried parsley and the juice of half a lemon.
Mix well and if desired, add extra nuts or seeds, which you prefer to predominate in the salad.
You can leave it in the fridge for a while to soften it and cool, or if prefer it to be crunchy and at room temperature, go straight to the next step.
On the side of a wide bowl, arrange the fresh salad leaves, which have been seasoned with salt and olive oil. Put the quinoa in the center.
Serve it as a light lunch or dinner, which will give you energy and strength.
Enjoy your meal!
