Quinoa Salad


  • 75 gm white quinoa
  • 75 gm Water
  • 1 spoon of Corn Oil
  • Salt
  • 50 gm black quinoa
  • 300 gm water
  • 1 spoon Coroli Organic Extra Virgin Olive Oil
  • 2 gm saltRed Bell Peppers Sauce:
  • 2 pcs (250gr) Red bell peppers
  • 1 pcs onion chopped
  • 2 pcs Garlic clove
  • 3 gm Coriander
  • 20 gm Feta cheese
  • 10 gm lemon juice
  • White balsamic dressing
  • 5 pcs Watermelon
  • 5 pcs Feta cheese
  • 1pcs Yellow Cherry tomato
  • 1pcs Red cherry tomato
  • Sea Salt


  1. Place the white quinoa in a small saucepan and pour the water over it. Bring it to a boil with oil and salt then reduce heat and cover the saucepan.
  2. Cook for 15 minutes.
  3. Soak the black quinoa in hot water about 15 minutes, then strain it. Cook with water for 15 min.
  4. Roast the red bell peppers, seeds and veins removed [sauté] with onion and garlic then blend with fresh coriander.
  5. Add feta and lemon juice and mix well.
  6. Spread the coulis on the plate and add some toasted almond.
  7. Dress the quinoa already with oil, salt and pepper
  8. Arrange the quinoa on the top of coulis, without pressing it.
  9. Season all ingredients with fine salt and white balsamic glaze then dress it on the top of the Quinoa.


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