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amanida-de-quinoa-amb-codonyat-i-vinagreta-d-olivada
amanida-de-quinoa-amb-codonyat-i-vinagreta-d-olivada

Quinoa Salad with Quince and Olive Spread Vinaigrette

A fresh, varied and pleasing recipe!

INGREDIENTS

200g of real quinoa

150g of artisan quince with orange

25g of radish sprouts

½ thinly sliced fig onion

1 pomegranate

120g of rocket

50g of salted almonds

 

VINAGRETA INGREDIENTS:

4 tablespoons of black olive tapenade

2 tablespoons of Moscatel sweet wine vinegar

30ml of “Neus” Extra Virgin Olive Oil

Salt

PREPARATION

1- We cook the quinoa following the same procedure we use to boil rice. Let it cool.

2- Take a mold in which we will assemble the salad in layers. First of all, make a two-centimeter-high bed of quinoa and then place the arugula, diced quince, thinly sliced onion, pomegranate, and the rest of the ingredients.

3- To make the vinaigrette, put the ingredients in a small bowl and emulsify them until you get the desired texture.

4- Finally, spread the vinaigrette over the salad and finish with the salted almonds and radish sprouts.

Products used

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