Change language: EN|BM

Ingredients:

2 cup
1 cup
1 tsp
3 nos
4 tbsp
Som
½ cup
Som
2 tsp
Some
1 no
1 can
7 nos
Water
Quinoa
TUMIX® Chicken Stock
Shallot, diced¬¬
Rice vinegar
Parsley, chopped
Olive oil
AJI-SHIO® Flavoured Black Pepper, to taste
Salt
Lettuce, cut into
Tomato, sliced
Sardine, in chilli oil
Black olive, sliced

Method:
1. Bring water, quinoa and TUMIX® Chicken Stock to boil over medium heat and then turn heat down to a gentle simmer.
2. Cook until all water is absorbed and quinoa is fluffy, about 10 -12 minutes. Let it cool.
3. Mix well shallot, vinegar, parsley, olive oil, AJI-SHIO® Flavoured Black Pepper and salt.
4. Check for consistency and seasoning.
5. If too thick add a little more water or vinegar.
6. Toss lettuce and tomato with dressing.
7. Debone sardine and break pieces into the salad with black olive.

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