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.
Recipes
Quinoa salad with nut vinaigrette
Ingredients
- 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
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Step 1
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Step 2
Dice the avocados and sprinkle them with lemon juice so they don’t turn brown. Add to the chilled quinoa.
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Step 3
Mix in the corn, the sliced cherry tomatoes, and the diced beets and feta (or you can use mozzarella, if you prefer).
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Step 4
Combine all the ingredients for the vinaigrette and dress the salad. Add salt to taste and mix well.
