Peruvian Quinoa Salad

材料

• 1 杯（小さじ） minced garlic
• 1 杯（大さじ） soy sauce
• 25 g mild american mustard
• 1/2 カップ dry grated parmesan cheese
• 1/2 カップ、みじん切り walnuts
• 1/2 カップ dried cranberries
• 300 g kalamata olives
• 1 カップ、ひと切れ、またはスライス mushrooms
• 1 カップ rocket
• 50 ml lime juice
• 3 cups cooked quinoa (cooked)

調理方法

1. Cook the quinoa in boiling water until the 'tails' become visible. This is usually after around 15mins. Strain and allow to stand.
2. Slice/chop the cranberries and walnuts into small pieces. Then mushrooms and olives sliced thinly.
3. Combine the parmesan, rocket, cranberries, walnuts, olives, mushrooms and quinoa. Mix lightly until all are well dispersed.
4. Combine the garlic, mustard, soy sauce and lime juice, mix thoroughly until the garlic has dissolved/dispersed.
5. Pour the dressing over the salad, ready to serve.