건강한 아침식사 덕분에 내 몸이 가벼워져요! 2주만 먹어도 피부에서 광택이 나요!
453.3 هزار بار بازدید -
2 ماه پیش
-
The ingredients in the fridge
The ingredients in the fridge and a salad made with quinoa are the perfect choice for those who want a healthy and delicious breakfast. Quinoa is a high-protein grain that is gluten-free and rich in essential amino acids, making it highly nutritious. When used in salads, it pleases the mouth with the soft and savory taste of quinoa.
If you prepare only ingredients, you can make them simple and fast, so you can easily eat a healthy meal even in a busy daily life, so try it today!
[Cooked quinoa]
1. Wash a cup of quinoa several times in running water in a small-hole tray or strainer to drain it.
2. Boil quinoa and water in a pot in a ratio of 1:2.
3. When it boils, turn down to medium heat and cook for 10 minutes. Turn off the heat with a lid and stay for 4 minutes.
[Balsamic oil dressing]
6 tbsp olive oil, 1 tbsp whole grain mustard, 3 tbsp balsamic vinegar (alternable with 2 tbsp lemon juice, 1 tbsp vinegar, 1 tbsp honey), minced a cloves of garlic, a pinch of pepper and salt
[Ingredients]
red paprika 2. zucchini 2, eggplant 3, red onion, olive oil, salt and pepper
1. Wash vegetables thoroughly and prepare them.
2. Slice each vegetable into 1cm squares or cubes and place each in a bat.
3. Add 1 tbsp of salt to the eggplant, pickle it, and squeeze the water roughly with your hands.
4. Put olive oil in a pan, stir-fry zucchini for 1 minute, then cover and cook over medium heat for 4 minutes.
Turn off the heat, sprinkle some salt and transfer to the bat.
5. Add olive oil and paprika to the same pan and stir-fry quickly for 1 minute. Turn off the heat and transfer to the bat.
6. Add olive oil to the same pan and squeeze the water out of the eggplant and stir-fry quickly for 1-2 minutes. Turn off the heat and place on the bat.
[How to eat]
1. Prepare your favorite raw vegetables, such as cherry tomatoes, red onions, and chives, and put them in a salad bowl.
2. Place the prepared vegetables and cooked quinoa in a salad bowl.
3. Drizzle salad dressing in moderation and mix well to eat deliciously.
[How to keep it]
1. Place cooked vegetables in appropriate portions in each container
2. If you kept salad mixed with salad dressing, you will eat it within 3 days.
3. Store boiled quinoa in refrigerator for two days, and store the rest in frozen portions.
4. Mix the chopped onion with vinegar and salt and store it in the refrigerator.
If you prepare only ingredients, you can make them simple and fast, so you can easily eat a healthy meal even in a busy daily life, so try it today!
[Cooked quinoa]
1. Wash a cup of quinoa several times in running water in a small-hole tray or strainer to drain it.
2. Boil quinoa and water in a pot in a ratio of 1:2.
3. When it boils, turn down to medium heat and cook for 10 minutes. Turn off the heat with a lid and stay for 4 minutes.
[Balsamic oil dressing]
6 tbsp olive oil, 1 tbsp whole grain mustard, 3 tbsp balsamic vinegar (alternable with 2 tbsp lemon juice, 1 tbsp vinegar, 1 tbsp honey), minced a cloves of garlic, a pinch of pepper and salt
[Ingredients]
red paprika 2. zucchini 2, eggplant 3, red onion, olive oil, salt and pepper
1. Wash vegetables thoroughly and prepare them.
2. Slice each vegetable into 1cm squares or cubes and place each in a bat.
3. Add 1 tbsp of salt to the eggplant, pickle it, and squeeze the water roughly with your hands.
4. Put olive oil in a pan, stir-fry zucchini for 1 minute, then cover and cook over medium heat for 4 minutes.
Turn off the heat, sprinkle some salt and transfer to the bat.
5. Add olive oil and paprika to the same pan and stir-fry quickly for 1 minute. Turn off the heat and transfer to the bat.
6. Add olive oil to the same pan and squeeze the water out of the eggplant and stir-fry quickly for 1-2 minutes. Turn off the heat and place on the bat.
[How to eat]
1. Prepare your favorite raw vegetables, such as cherry tomatoes, red onions, and chives, and put them in a salad bowl.
2. Place the prepared vegetables and cooked quinoa in a salad bowl.
3. Drizzle salad dressing in moderation and mix well to eat deliciously.
[How to keep it]
1. Place cooked vegetables in appropriate portions in each container
2. If you kept salad mixed with salad dressing, you will eat it within 3 days.
3. Store boiled quinoa in refrigerator for two days, and store the rest in frozen portions.
4. Mix the chopped onion with vinegar and salt and store it in the refrigerator.
2 ماه پیش
در تاریخ 1403/05/03 منتشر شده
است.
453,339
بـار بازدید شده