Early summer quinoa


Early summer quinoa

A very healthy and fresh first course.  Prepare in advance and serve chilled.

Ingredients for 2 servings

1 Shallot
1 Garlic clove
100 g Quinoa
100 g Small (straight) zucchini
100 g Datterino tomatoes (small, sweet, oval shaped tomatoes)
100 g Radiches
1 Mint twig
100 g Quartirolo, Primosale or fresh cheese like Feta
q.b. Extra virgin olive oil, salt, paprika

Finely mince the shallot and garlic and sauté them in a little oil.

Once the sautéed turns golden, add the quinoa and lightly toast it in the same pan.  Cover with hot water and a lid and cook for 10 minutes.

In the meantime, reduce the zucchini into “tagliatelle” with the use of a potato peeler.  Place them in a colander and sprinkle them with salt.

Cut the tomatoes into fourths, the cheese into chunks and the radishes into thin slices.

Transfer everything into a bowl.

Separate the grains with a fork, and control that it is fully cooked and properly salted.   Allow it to cool a little before adding the other ingredients.

Finish cutting the vegetables, check on salt and add a pinch of paprika.

Cut the mint into strips (chiffonade), leaving several leaves intact for decoration.  Drain the water created by the salted zucchini and add them to the other ingredients.

Mix all the ingredients well and decorate with the extra mint leaves.