Brown rice and quinoa rice + cucumber and wood ear mushroom salad + steamed sea bass
Preparation time
Production time
Servings
Heat
protein
Dietary fiber (g) -1
GI value
15 minutes
30 minutes
1-2
320
22
6.5
40
Brown rice and quinoa rice is low in glycemic index, cold dishes are refreshing and not greasy, and sea bass is high in protein and low in fat. The whole meal has high nutritional density and is suitable for long-term consumption during blood sugar control and weight loss.
30g of brown rice
20g of quinoa
1 cucumber
10g of dried black fungus
One sea bass (about 200g)
3 slices of ginger
2 sections of scallion
1 tablespoon of light soy sauce
Half a spoonful of balsamic vinegar
A pinch of salt
A few drops of sesame oil
process
1. Rinse the brown rice and quinoa thoroughly, add twice the amount of water and steam until cooked (about 20 minutes);
2. Soak and blanch the wood ear mushrooms, smash and chop the cucumber, add soy sauce, balsamic vinegar, salt, and sesame oil and mix well to make a cold dish;
3. Clean the sea bass, rub it with salt and marinate for 10 minutes, then steam for 12 minutes. Drain the fishy water and drizzle with light soy sauce.
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