Materials;

• 100 g purslane
• 75 g red quinoa (boiled, chilled)
• 25 g red pepper
• 25 g yellow pepper
• 25 g cucumbers
• 25 g purple cabbage
• 50 g strawberries
• A spoonful of extra virgin olive oil
• A teaspoon of white wine vinegar Salt

How is it done?

Chop the red pepper, yellow pepper, cucumber and purple cabbage into small cubes and put in a mixing bowl. Add quinoa, olive oil, white wine vinegar and salt as much as you like and mix. Place the washed and drained purslane on a serving plate as a bed. Place the quinoa mixture on it and the strawberries cut in half and serve. You can serve quinoa salad with purslane and strawberry together with beetroot sea bass with brown rice. Bon appetit already.