Di: Chiara Pelossi
Cuocere 100 g di quinoa in abbondante acqua non salata per 20 minuti, quindi scolarla e lasciarla raffreddare.
Trascorso il tempo, unirla in una ciotola con 1 pomodoro e 1 cetriolo tagliati a cubetti, olive nere a rondelle e condire il tutto con un’emulsione di olio di riso, aceto balsamico e 1 pizzico di sale.
Mescolare il tutto per insaporire l’insalata e riporla in piccoli bicchierini da finger food guarnendo con qualche foglia di basilico fresco.
Insalata alla quinoa
RSI Food 12.03.2014, 15:51
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