Organic Quinoa and Salmon Salad
What you’ll need
Ingredients
- Organic tri-colour quinoa 40 g
- Red pepper 20 g [diced]
- Green pepper 20 g [diced]
- Lotus root 40 g [diced]
- Purple onion 30 g [diced]
- Salmon fillet 120 g [diced]
Seasoning
- Lee Kum Kee Pure Sesame Oil 5 g
Dressing
- Lee Kum Kee Salt Reduced Soy Sauce 45 g
- Sugar 35 g
- Lee Kum Kee Selected Aromatic Vinegar 12 g
- Lee Kum Kee Spicy Chilli Stir-Fry Sauce 5 g
- Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder (No MSG Added) 3 g
- Lee Kum Kee Pure Sesame Oil 15 g
Made with
Lee Kum Kee products
How to make it
-
Cook the lotus root in boiling water until fully cooked and cool it down.
-
Add water to the quinoa (ratio 1:1) and steam it until fully cooked. Stir in the seasoning mix when it cools down.
-
Prepare the dressing and mix well, and put it into a small cup.
-
Arrange the ingredients into different layers. Serve with the dressings.
*Made with chickens with no hormones used during raising
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