Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Mexican quinoa salad
This quinoa salad with Mexican scent makes us think we are still on holiday.
Ingredients for 4 servings
180 g of quinoa
120 g of cooked black beans
150 g cherry tomatoes
1 red onion
1/2 teaspoonful of paprika
1 hot chili pepper
juice of 1 lemon
extra virgin olive oil
Cook the quinoa, drain it and put it in a big bowl. In the meantime, clean the cob and with a knife cut the grains. Heat the wok and sautée the grains until golden brown. Mix the corn and quinoa. Clean and cut into halves the tomatoes. Add the cooked beans, onion, chili pepper and smoked paprika. Beat the oil, lemon juice and salt. Season the Mexican quinoa salad and serve.
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