Wash and clean the vegetables.
Cut the asparagus into pieces. Slice the radishes and clean the carrots.
In a pot, bring the quinoa to a boil with three tea bags of YOGI TEA Equilibrio Alcalino, a pinch of salt and 400 mL of water.
Cook by absorption for 15 minutes, reducing the heat to low.
Italy
| Energy (kcal) | 76.6 |
| Carbohydrates (g) | 9.84 |
| of which Sugars (g) | 3.39 |
| Fat (g) | 2.25 |
| of which Saturates (g) | 0.29 |
| Protein (g) | 3.36 |
| Fiber (g) | 3.07 |
| Sale (g) | 0.03 |
