DIRECTIONS
STEP 1
Pour the sunflower oil into a small pan and put the quinoa inside. Heat for 1-2 minutes until you hear it start to crackle and smell delicious.
STEP 2
Carefully add boiling water and simmer for about 20 minutes until tender. Drain it and let it cool.
STEP 3
Meanwhile, put the carrots, soybeans and green beans in a deep pan, cover them with boiling water and let them cook for about 10 minutes until soft. Drain and let them cool.
STEP 4
Combine the carrots, soybeans, buckwheat and quinoa in a serving bowl. Season with olive oil and lime juice, add the chopped mint and mix well again.
STEP 5
Put the cheese cubes together with the dried oregano and mix them carefully with the salad.
I recommend preparing it with white brine cheese according to the BDS recipe.
