Thai quinoa mala
By VicentaLakin
Recipe Recommendations
- quinoa a
- cashew nuts a small handful
- cherry tomato 3-4 a
- lime lemon a
- fish sauce a spoonful
- green papaya half a
- coconut sugar a spoonful
- Hymie a spoonful
- Thai millet spicy of 3
- garlic 2-3 flap
- slightly spicy
- roast
- ten minutes
- simple
Steps for Thai quinoa mala
1
Quinoa is immersed in water for six to eight hours, followed by open water。2
We'll put the rice bubble soft。3
Putting cashew nuts in an oil-free base pan for a few minutes, smelling the scent, it's fine to have yellow on the face。4
Cucumber Chess. The cucumbers are so hard and so dense that they are much larger than the usual melon vegetables, that they need not only technology to cut them up, but also strength to recommend silk scrubbers。5
Prepare the sauce. The garlic, Thai millet, and soft sea rice are torn in the larvae and then put into the baked cashew nuts。6
Squeeze a Lime lemonade with a large spoon of coconut sugar and a spoon of fish truffles, and mix the shredded food into sauce。7
Finally, we'll just have to mix the pickles, the processed quinoa and the sauce ready。