Quinoa salad

Ingredients

• White or mixed quinoa200 g
• Cherry tomatoes200 g
• Cucumber250 g
• Yellow bell pepper200 g
• Pitted Taggiasca or Greek olives50 g
• Fresh mint leaves5 g
• Lemon juice40 ml
• Extra virgin olive oil45 ml
• Fine salt6 g
• Organic lemon zest1 piece

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Thoroughly rinse the quinoa under cold running water using a fine-mesh sieve to remove bitter saponins.
2. Toast the quinoa in a pot for 2 minutes over medium heat, then add 400 ml of lightly salted water and bring to a boil.
3. Reduce heat, cover, and simmer for about 12-15 minutes until the water is absorbed and the spiral germ appears.
4. Fluff the quinoa with a fork and spread it on a large tray to speed up cooling at room temperature.
5. Wash and cut the cherry tomatoes into quarters, and dice the seeded cucumber and bell pepper into 0.5 cm cubes.
6. Prepare a citronette emulsion by vigorously shaking the olive oil, lemon juice, salt, and grated zest in a jar.
7. In a large bowl, combine the cold quinoa, the chopped vegetables, and the sliced olives.
8. Season the salad with the emulsion and add the mint leaves, torn by hand to preserve their aroma.
9. Mix carefully and let rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.