Cook the quinoa in water with a pinch of salt and a splash of extra-virgin olive oil (two parts water for one part quinoa). Drain and set aside in the fridge to chill.
Quinoa salad with nut vinaigrette
- 200 g quinoa
- 2 avocados
- 100 g cherry tomatoes
- 4 tablespoons sweet corn
- 100 g cooked beets
- 100 g feta
- A splash of lemon juice
For the Vinaigrette:
- 10 g honey
- 10 ml Borges balsamic vinegar of Modena
- 50 g chopped almonds
- 50 g chopped hazelnuts
- 30 ml Borges extra-virgin olive oil
Step by step
Dice the avocados and sprinkle them with lemon juice so they don’t turn brown. Add to the chilled quinoa.
Mix in the corn, the sliced cherry tomatoes, and the diced beets and feta (or you can use mozzarella, if you prefer).
Combine all the ingredients for the vinaigrette and dress the salad. Add salt to taste and mix well.