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Ensalada de quínoa y edamame

Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 taza de quínoa cruda
  • 2 tazas de agua
  • ¼ cucharadita de sal
  • 1 lata de habichuelas negras
  • 1 taza de semillas de edamame
  • 1 taza de tomates cortaditos en cubitos y sin semillas
  • ½ taza de cebolla roja cortadita en cubitos pequeñitos
  • 6 cucharadas de aceite de oliva
  • 4 cucharadas de vinagre
  • Sal y pimienta al gusto

Preparación

  1. Para preparar la quínoa, colocar 2 tazas de agua en una olla junto con ¼ cucharadita de sal y llevar a hervir.
  2. Cuando hierva, agregar la quínoa y apagar el fuego. Tapar la olla y dejar reposar la quínoa por unos 15 minutos.
  3. En un recipiente colocar las habichuelas negras (previamente drenadas y lavadas) y agregar los tomates, cebollas, edamame y la quínoa ya cocida.
  4. Agregar la sal y pimienta al gusto, el vinagre y, por último, el aceite de oliva.
  5. Mezclar suavemente, tapar el recipiente y refrigerar por un mínimo de 30 minutos. Mientras más tiempo se refrigere, mayor sabor tomará.