Seasonal vegetable and quinoa salad


200 grams cherry tomato

35 grams quinoa

75 grams lettuce

75 grams purple cabbage

100 grams northern prawn

1 boiled egg

25 grams cream cheese

1 teaspoon salad dressing

20 grams apple vinegar

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt


1. Rinse the quinoa, pour in a stew pan, pour some water in the stew pan, heat the stew pan over high heat, bring to a boil boil until well done


2. Rinse vegetables, drain


3. Cool off the boiled quinoa


4. Immerse the northern prawns in boiling water for 3 minutes, take out, drain


5. Pour cream cheese, salad dressing, apple vinegar, ground black pepper, and sea salt in a small bowl, mix until even


6. Slice the cherry tomatoes, boiled egg, purple cabbage, and lettuce


7. Pour all vegetables and northern prawns in a dish, mix until even


8. Pour quinoa and mixed salad dressing in the dish, mix until even


9. Done