Quinoa Salad and Crunchy Vegetables
WITH ORTOLANA CROCCANTE
Whatever are the ingredients you use, with the quinoa salad in a short time you can bring to the table a fresh and genuine dish to delight eyes, body and palate with a triumph of taste, colors and well-being!
- Crunchy Luccini Ortolana
- 320 g of quinoa
- 250 g of boiled chickpeas
- 1 garlic clove, peeled and cut in half
- 8 cherry tomatoes
- 100 g of feta
- a few leaves of fresh basil
- EVO Oil
Difficulty: Very easy
Preparation: 30 minutes
Doses for: 4 people
To prepare the Quinoa Salad, start by rinsing 320 g of quinoa very well under running water, in order to eliminate all traces of saponin, a bitter substance present on the outer covering of the seed.
Once rinsed and drained, put it to cook in a pan filled with slightly salted boiling water for about 15 minutes, then drain it and let it cool completely.
While the quinoa cools down, put in a large bowl the Crunchy Ortolana (sweet sour or in sweet sour in Oil) together with 8 cherry tomatoes previously washed and cut into wedges.
Also add 250g of chickpeas, a clove of garlic cut in half and 100g of crumbled feta, and as soon as the quinoa is cold, add it to the rest of the ingredients.
Dress your quinoa and chickpea and crunchy salad with a drizzle of oil, a pinch of salt and mix well, then garnish it with a few leaves of fresh basil and let it rest for 10-15 minutes before serving.
Enjoy your meal!