Three-colour quinoa chicken salad
By VicentaLakin
The month of March will not lose weight, and I want to put on beautiful clothes in the summer and display attractive threads. Quinoa and chicken chests combined into salads, with red radish and cucumber platters, with a low-carat salad that's both pretty and fattening。
Recipe Recommendations
- chicken breast a
- three-colored quinoa 100 grams
- cucumber one
- water radish of 2
- sacred fruit of 2
- June fresh light salt kelp soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- salt 2 grams
- vegetable oil appropriate amount
Steps for Three-colour quinoa chicken salad
1
Prepare the material. The Virgin forgot to put it on the photo。
2
Quinoa is immersed in water for 15 minutes in advance or without it。
3
The chest of the chicken is torn off the surface of the band, and is torn from the middle to two pieces, with two large spoons of wine, two grams of salt, two large spoons of light salt, and some 30 minutes of pickle with a hand。
4
A boiler of water, when the water is released, it is placed in Quinoa, which is soaked and washed, and the fire begins to boil。
5
It boils for about ten minutes, and when it boils to the look of quinoa, it extracts asphalt for use。
6
Another cast iron pot was burned, a bit of vegetable oil was painted on the surface, and the chicken chest was roasted with fire。
7
The chicken graft changes and turns back and forth twice, while the chicken grafts are fully cooked, and the fire is sprouts。
8
Quinoa plates, with sliced chicken chests on them, cucumbers purified with razors and scraped thins, rolled them up and put them on the plate, and the good-looking, low-fated quinoa chicken salad。Three-colour quinoa chicken salad Make Tips
Quinoa immersed a little early, so that it was not cooked with a little odor, or soaked, and if it was bought with a large brand, it could be completely unsaturated. The chicken chest needs to be cut out of the middle, otherwise it's too thick to be charred. Chicken chests are better cooked with cast iron and hot in advance, so that the cooked chicken tastes more tenderly。