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1
Assemble the ingredients. Soak the quinoa for ten minutes in advance, cook for twenty minutes and set aside. Wash the other vegetables. -
2
Peel and devein the shrimps, boil them in boiling water for one minute and remove. -
3
Chop the purple cabbage, blanch it and take it out. -
4
Cut lettuce and endive into small pieces, cut the persimmons in half and put them in a large bowl. -
5
Put all shrimp and quinoa into a large bowl. -
6
Pour in appropriate amount of salad dressing and mix well. -
7
Boil the eggs until the yolk is solidified, cut into pieces, and place the mixed ingredients on a plate.
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