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A fresh, varied and pleasing recipe!
200g of real quinoa
150g of artisan quince with orange
25g of radish sprouts
½ thinly sliced fig onion
120g of rocket
50g of salted almonds
4 tablespoons of black olive tapenade
2 tablespoons of Moscatel sweet wine vinegar
30ml of “Neus” Extra Virgin Olive Oil
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.
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