Quinoa and Coconut Salad Recipe

Quinoa and coconut oil salad is a home-cooked dish suitable for people of all ages. The preparation of this dish is very simple and the nutritional value of the ingredients is extremely high. Served with white rice, the taste is just as delicious. When making this dish, just pay attention to the heat. After it comes out of the pot, the color, aroma and taste of the dish will be more complete.

1. Wash the quinoa and put it into the rice cooker and set the cooking program to start;

2. Boil water and add appropriate amount of salt. Put in broccoli and cook for three minutes. Remove from the water, drain and set aside!

3. Put the cooked quinoa into a large container for mixing salad!

4. Pour in the drained broccoli and mix well!

5. The key is coconut oil and Himalayan pink salt. Coconut oil is very, very healthy. I won’t go into the specific benefits. Just go to Baidu!

6. Add one spoon of Himalayan pink salt and two spoons of coconut oil and mix well (my coconut oil solidified because it was too hot in the refrigerator some time ago, and it melted quickly because the quinoa and broccoli were hot)

7. Serve on a plate, sprinkle with nuts and cherry tomatoes and serve!

Whether you can enjoy delicious food is also an important reflection of the quality of life. Quinoa and coconut oil salad is very simple to make and can give people a wonderful experience.