Western Archives - Page 45 of 93

Bring water, quinoa and TUMIX® Chicken Stock to boil over medium heat and then turn heat down to a gentle simmer.

Cook until all water is absorbed and quinoa is fluffy, about 10 -12 minutes. Let it cool.

Mix well shallot, vinegar, parsley, olive oil, AJI-SHIO® Flavoured Black Pepper and salt.

Check for consistency and seasoning.

If too thick add a little more water or vinegar.

Toss lettuce and tomato with dressing.

Debone sardine and break pieces into the salad with black olive.

Cooking theme: Western