596
Calories
16g
Protein
37g
Fat
64g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Quinoa - 185 g
- Olive oil - 20 ml (4 tsp)
- Lemon juice - 35 ml (2.2 tbsp)
- Salt and pepper - 0.6 g (2 pinch)
- Parsley, chopped - 20 g (2 tbsp)
- Tomato - 130 g
- Hazelnut - 15 g (10 pcs)
- Pea - 60 g
- Green olive - 30 g (4 pcs)
- Clementine - 74 g (1 whole)
How to make:
- Cook 65g dry weight of quinoa with twice the volume of water and a pinch of salt for approximately 25 minutes. Once almost cooked, turn off the heat and put the lid on the pan for 10 minutes, then fluff the quinoa up with a fork and put aside to cool
- Slice the olives, finely chop the parsley and chop the tomato
- Toast the hazelnuts under the grill for 3-5 minutes, ensuring that they don't burn. They chop them roughly
- Combine the olive oil and lemon juice in a bowl with a pinch of salt and pepper
- Combine all the ingredients in a large bowl and mix well
