Servings: 2 servings
Ingredients
- 75 g quinoa +150 ml water
- 1 pear
- 1 handful cashews
- Macadamia nuts as an alternative, for a low-histamine version
- 2 teaspoons white vinegar or apple cider vinegar
- 2 pinches salt
Procédé
- Bring the quinoa and water just to a boil. Simmer gently for 20 minutes, then cover and let it cook a little longer.75 g quinoa
- Mix the vinegar with a generous pinch of salt, then stir into the quinoa.2 teaspoons white vinegar, 2 pinches salt
- Peel the pear and cut it into pieces. Roughly chop the nuts and sprinkle them over the top.1 pear, 1 handful cashews, Macadamia nuts
Notes
Equipment: saucepan, salad bowl, knife.
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