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QUINOA SALAD<br />
WITH ORANGE<br />
VINAGRETTE<br />
servings 4<br />
Cook <strong>the</strong> quinoa in plenty of salted water, drain and distribute over a<br />
plate so that cools more quickly.<br />
Prepare <strong>the</strong> dressing mixing orange juice with Bio Extra Virgin Olive<br />
Oil, vinegar, salt and pepper. Finely chop <strong>the</strong> spring onion. Pour <strong>the</strong><br />
quinoa into a salad bowl; add mint, spring onions, raisins, peas and<br />
dress with <strong>the</strong> orange vinaigrette. Adjust <strong>the</strong> pepper to taste. Serve<br />
with orange rind and chives.<br />
INGREDIENTS:<br />
200g of two-colour quinoa<br />
3 spring onions<br />
30g of chopped mint<br />
Rind of 1 orange<br />
100g of fresh peas<br />
100g of feta<br />
200g of yellow and red cherry<br />
tomatoes<br />
2 tbsp of raisins<br />
70ml of orange juice<br />
4 tbsp of Filippo Berio Bio Extra<br />
Virgin Olive Oil<br />
2 tbsp of apple vinegar<br />
Chives<br />
Salt and pepper<br />
Bio Extra Virgin Olive Oil<br />
is wonderful as a dip<br />
with crusty bread!
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