SUMMER QUINOA SALAD
Time: 25 minutes
Handful of mini San Marzano tomatoes
4 courgette flowers (optional but delicious)
10/12 olives (without the stone)
20gr roasted pumpkin seeds
Half can of beans of your choice, rinsed and drained
Handful pf parsley
-Cook the quinoa in 200ml of salted water for 15/20 minutes, drain any excess of water and let it cool. Place it in a large bowl.
-Chop all vegetables and parsley and add it to the quinoa.
-Add salt, pepper, olive oil and the juice of half lemon. Mix well and serve.
It can be stored in the fridge for up to 3 days.