How to make a super salad super ingredients super meal

Loaded with all the essential amino acids; proteins, vitamins, minerals and antioxidants . Healthy vegetarian dish. Prepare and eat for lunch dinner or a snack

6
STEPS
INGREDIENTS

Soak the azuki beans the night before

Soak the azuki beans the night before

Cook the azuki beans on low fire (2) and without salt so they don't burst. Cover. That will take 40 mins to 1 hr.

Cook the azuki beans on low fire (2) and without salt so they don't burst. Cover. That will take 40 mins to 1 hr.

Put Water to boil  or steam broccoli and asparagus and the Brussels sprouts

Put Water to boil or steam broccoli and asparagus and the Brussels sprouts

Cook the quinoa according to instructions on the packaging.

Cook the quinoa according to instructions on the packaging.

Cut the onions

Cut the onions

Add 6 TBsp of lemon juice may b 2 lemons

Add 6 TBsp of lemon juice may b 2 lemons

Add the salt and...

Add the salt and...

Crush the peppercorns

Crush the peppercorns

Add pepper over the onions

Add pepper over the onions

Add 6TBsp of olive oil.

Add 6TBsp of olive oil.

Rice  around 5 peices of broccoli

Rice around 5 peices of broccoli

Riced broccoli

Riced broccoli

Cut 5 peices of raw asparagus. May b you  would like to cut them much smaller

Cut 5 peices of raw asparagus. May b you would like to cut them much smaller

Add the riced raw broccoli  and the minced raw asparagus over the onions and ....

Add the riced raw broccoli and the minced raw asparagus over the onions and ....

Your 10 white mushrooms. ( in French , they are called champignons de Paris - Paris mushrooms. These would make around 300 grams. If you find smaller ones so you can just get 300 gms

2 avocados. Ripe but firm. They need to stay in shape when you mix the salad

2 avocados. Ripe but firm. They need to stay in shape when you mix the salad

Cut them like above. Actually you can open and cut them  the way you want or the way you are used to prepare them

Cut them like above. Actually you can open and cut them the way you want or the way you are used to prepare them

The salad at this stage

The salad at this stage

By the way, you can use 1/2 of the quinoa and 1/2 of the azuki beans. And the rest can be served along to add in ones plate if desired. Or can b completely served along. Here I am mixing all

Add the cooked quinoa. I chose the white quinoa for the simple reason of keeping the salad looking as green as possible.

Add the cooked quinoa. I chose the white quinoa for the simple reason of keeping the salad looking as green as possible.

The cooked brussel sprouts

The cooked brussel sprouts

Cut the brussel sprouts each in 4 peices as they tend to separate if  cut smaller

Cut the brussel sprouts each in 4 peices as they tend to separate if cut smaller

Boiled broccoli and boiled asparagus

Boiled broccoli and boiled asparagus

Cut the boiled asparagus and the boiled broccoli as above

Cut the boiled asparagus and the boiled broccoli as above

Add in the bowl also add the azuki beans. Mix carefully

Add in the bowl also add the azuki beans. Mix carefully

Now cut the spinach and the arugula as above. Add in the salad bowl

Now cut the spinach and the arugula as above. Add in the salad bowl

Mix adjust salt, pepper, lemon and olive oil.  This salad serves 8 to 10 people. Depends what else being served.

Mix adjust salt, pepper, lemon and olive oil. This salad serves 8 to 10 people. Depends what else being served.

  • 300.0g Asparagus around 15 peices really depends on their
  • 300.0g Broccoli 200 gms. 15 florets almost
  • 10.0 Mushrooms medium ( champignons de Paris)
  • 2.0 Avocado ..not too hard
  • 2.0 Onion (I like red onions) = 200 g cut
  • 150.0g Baby spinach 150 gms
  • 150.0g Rocca or arugula 150 gms
  • 6.0Tbsp Olive oil 4-6 TBsp
  • 6.0Tbsp Lemon juice
  • Salt to taste
  • Pepper to taste
  • 200.0g Quinoa 200 gms (uncooked)
  • 200.0g Azuki beans 200 gms (uncooked)
  • 10.0 Brussel sprouts 10-12 peices