JAPANESE quinoa salad


– 1/4 cup Edamame
– 1/2 cup Quinoa
– 1 cup chopped Kale
– 1 sheet Dried Dashi Kombu
– 1/4 cup Proud Mix (Mung Beans, Adzuki Beans, Lentils)
– 4 tbs Lemon juice
– 2 tbs Apple vinegar
– 2tbs Extra virgen Olive Oil
– Salt



Cut the dried Dashi Kombu in small strips. Cook the Quinoa and the dried Kombu in boiling water for 10 minutes.
In a bowl mix the chopped kale with olive oil, apple vinegar and the lemon juice. Massage the leaves for some minutes. Add the cooked quinoa and kombu. Mix together.
Add in the bowl the Edamame and the Fresh proud mix. Salt to taste.
いただきます itadakimasu!


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