- 30 min
Quinoa Salad with Bianconanni
150 g Bianconanni
200 g quinoa
oil, as needed
few fresh basil leaves
salt and pepper to taste
1 can cooked peas
10 cherry tomatoes
150 g cooked chickpeas
1 green Cubanelle pepper
A cheese with a compact paste that brings out the flavour.
Transfer the quinoa to a pot with 600 ml of cold water.
Bring it to a boil, lower the heat, cover and let cook for 10 minutes.
Remove from the heat and let rest in the covered pot for 5 minutes.
Fluff it with a fork.
In the meantime, put the chopped chives in a bowl with the courgettes cut into strips, the diced peppers, the basil and the drained peas and chickpeas. Mix in salt, pepper and extra virgin olive oil, then add the quinoa and the cubes of Bianconanni. Serve the quinoa salad cold.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola