Preparation : 20-25 min | Portions : 4
1 cup quinoa
6 leaves of romaine lettuce
1 cup edamames
1 tbsp hemp seeds
¼ cup mayonnaise
¼ cup white balsamic vinegar
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp sriracha
2 cloves of Spain black garlic
Cook quinoa in boiling water until al dente cooking.
When the quinoa has finished cooking, pass it under cold water and then reserve in the refrigerator.
Cut the salad roughly into 3-5 cm pieces.
Grate the carrots with a thrift.
Cut the cucumber into 0.5 cm sticks.
In a soup bowl, combine mayonnaise, white balsamic vinegar, sesame oil, soy sauce, sriracha and chopped black garlic.
Taste the sauce and adjust to taste.
Assemble salad, quinoa, edamames, vegetables, black garlic and sauce.
Add the hemp seeds.