Chenopodium occidentalis-You Are Foodie

By Heloise
35

Chenopodium occidentalis

Main Ingredients

Auxiliary Ingredients

Liquid smoke 1/4 tablespoon
Brown sugar 1/2 tablespoon
Dried Dill 1 tablespoon
garlic 2 petals
lemon 45ml
Olive oil 1 tablespoon
salt A moderate amount

Step 1 . Soak quinoa, then boil it (generally, the volume of water is twice that of quinoa), and cook it over medium heat for about 15 minutes. When cooking quinoa, prepare other ingredients, prepare a pot of water separately, and boil the pretreated asparagus.

Step 2 . Mash garlic and lemon first, then add dry dill, sweetener and liquid smoke.

Step 3 . Fry onions in olive oil over medium heat for 5 minutes, turn until translucent, turn down the heat, add the prepared lemon sauce and a little salt, and continue cooking for 1-2 minutes to reduce the taste of fresh garlic.

Step 4 . At the same time, add the sea bamboo shoots to the boiling water and blanch for 2 minutes, drain the water, and add them to the onions with quinoa (it is recommended to drain the water first) and coriander. Stir until quinoa and asparagus are covered with sauce and eaten hot.

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