How can I do?Heat the corn with salt, pepper and olive oil. Fill the bottom of the tympanic with wheat through the packaging.
Cut the tomatoes in small pieces removing the seeds. Salt the tomatoes and let some disgorge before filling the jars.
Cool chickpeas. Prepare a sauce with olive oil, spices except the paprika, salt and lemon juice. Pour chickpeas into glasses. The sauce generously.
In 2 spring onions cut, shortened stems. Fry the onions quickly the two sides in a hot pan with olive oil. Place onion on chickpeas
Sea salt and pepper powder for finishing.
- 400 g cooked quinoa or wheat for gluten-free version
- 200g cooked chickpeas
- 4 large tomatoes
- 4 spring onions
- Mustard Seeds
- Fennel seed
- Salt and pepper
- Olive oil
Yield: 4 people
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