This article is also available in: Italian
PREPARATION TIME 10 minutes
COOKING TIME 20 minutes
• 400g quinoa
• Celery, carrots and zucchini
• Mozzarella Fior di Latte Fattorie degli Alburni
• Some pieces of pane carasau (Sardinian flatbread), toasted with rosemary
• 200g tofu
Cook the quinoa for 20 minutes in salted water and let cool.
Cut the vegetables into small cubes. Sauté the vegetables in a pan with oil and add the quinoa. Season with salt and pepper and arrange on the plate using a food ring mould. Cut the mozzarella into slices and place on top of the quinoa. Cut the tofu into cubes, brown in a pan and add to the salad. Complete with some pieces of pane carasau and a few basil leaves.
THE CHEF’S SUGGESTION
For a nice colour contrast, add a green apple and minced raisins to the quinoa!
Translated by Veronica Depaoli