Quinoa salad with soleggiati

chef

Barbara Benvenuti

Serve 6

Wash and rinse the quinoa and cook it in boiling salted water for about 10 minutes. Meanwhile, rinse the diced vegetables in water and season with oil, salt and pepper. With the help of a pastry cutter, make a layer with the seasoned diced vegetables one with the quinoa, apply a light pressure to make sure that they are compact  and finally on top add the soleggiati tomatoes and  the toasted pine nuts.

Garnish with fresh fennel, a drizzle of extra virgin olive oil and a few drops of pepper cream sauce.

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