Ingredients for 2
1 beetroot raw and some rosemary for flvouring
1 and a half cup of quinoa
baby spinach leaves
3 celery stalks
1 bufalo mozzarella
2 spring onion
small bunch parsley
small bunch coriander
a table spoon of salted capers washed
sesame seeds
pepper
salt
sugar
e.v. olive oil
lemon
balsamic
olives (optional)
Cut 1 beetroot in to small little pieces (caviar way) and put them in a pan with a tiny bit of water add a pinch of salt and a pinch amount of sugar (I used a splash agave syrup). Add a little bit of rosemary ad let cook for a 10 minutes until soft, add more water if necessary.
Cook 1 and a half cup of quinoa in boiling water for 9 minutes, let it drain and leave on the side.
Prepare a salad with baby spinach leaves and thinly sliced celery and dress it with a vinaigrette made of balsamic, salt and EV olive oil.
Slice 2 spring onions 1 bunch of coriander and one of parsley and some capers and add to the quinoa in a bowl. Once cooked, also mix in the beetroot. Dress the quinoa with e.v. olive oil, lemon juice and add adjust the salt if needed.
Toast some sesame seeds in a dry pan.
Plate the salad on the plate and add at the center some quinoa, above place half mozzarella sprinkle with abundant e.v. olive add freshly grounded black pepper and sprinkle some sesame seads on top.
I severed it with some olives on the side... highly recommended!!
1 beetroot raw and some rosemary for flvouring
1 and a half cup of quinoa
baby spinach leaves
3 celery stalks
1 bufalo mozzarella
2 spring onion
small bunch parsley
small bunch coriander
a table spoon of salted capers washed
sesame seeds
pepper
salt
sugar
e.v. olive oil
lemon
balsamic
olives (optional)
Cut 1 beetroot in to small little pieces (caviar way) and put them in a pan with a tiny bit of water add a pinch of salt and a pinch amount of sugar (I used a splash agave syrup). Add a little bit of rosemary ad let cook for a 10 minutes until soft, add more water if necessary.
Cook 1 and a half cup of quinoa in boiling water for 9 minutes, let it drain and leave on the side.
Prepare a salad with baby spinach leaves and thinly sliced celery and dress it with a vinaigrette made of balsamic, salt and EV olive oil.
Slice 2 spring onions 1 bunch of coriander and one of parsley and some capers and add to the quinoa in a bowl. Once cooked, also mix in the beetroot. Dress the quinoa with e.v. olive oil, lemon juice and add adjust the salt if needed.
Toast some sesame seeds in a dry pan.
Plate the salad on the plate and add at the center some quinoa, above place half mozzarella sprinkle with abundant e.v. olive add freshly grounded black pepper and sprinkle some sesame seads on top.
I severed it with some olives on the side... highly recommended!!
 | |
|
 | |
|
 |
| mozzarella di bufala with beetroot quinoa and spinach salad |
No comments:
Post a Comment