Black quinoa salad with Mediterranean flavours
Discover this gluten-free black quinoa salad, ideal for a colorful, Mediterranean-scented meal.
Ingredients
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2 fennel bulbs
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200g cherry tomatoes
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125g mozzarella
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1/2 teaspoon honey
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8 basil leaves
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4 sprigs of parsley
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Salt
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Pepper
Preparation Method
- Preheat the oven to 200°C.
- Cut the fennel bulbs in half lengthways, then quarter them.
- Cut the tomatoes in half.
- Drizzle the tomatoes and fennel with 2 tbsp olive oil, salt and pepper and bake for 35 minutes on a baking tray lined with baking paper. When the vegetables are cooked, let them cool to room temperature.
- Wash the quinoa and cook it for 10 to 12 minutes, covered, in twice its volume of water. let it swell for 5 minutes, drain and let it cool.
- Prepare the vinaigrette: In a salad bowl, mix the remaining oil, the lemon, the tamarisk, the vinegar and the honey.
- Add the quinoa, the fennel quarters, the roasted tomatoes, the mozzarella cut into small pieces, the chopped basil and the parsley. Mix it up, it’s ready!
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