Multi-seed quinoa salad with grilled apricots
The first step in making the apricot quinoa salad is to wash the quinoa. In a pot, boil water with a little salt, sprinkle the quinoa in, and cook over low heat for 15-20 minutes. When done, drain, turn out onto a plate, and let cool.
Place the seeds on a small baking sheet and roast them in an oven preheated to 160 degrees for 15 minutes, then let them cool.
Cut the snake cucumber and capia pepper into 0.5 cm strips, cut the cherry tomatoes in half, cut the spring onion into rings, and chop the parsley.
Dip the cut surface of the apricot, which has been halved and pitted, into a little granulated sugar, then caramelize it in a frying pan over medium heat. Be careful not to let the sugar burn!
Mix the olive oil, balsamic vinegar, and honey in a small bowl to make the dressing. And now we can start assembling the salad.
In a mixing bowl, combine the arugula, quinoa and chopped vegetables and arrange them on a plate. Sprinkle with the toasted seeds, top with the grilled peaches and drizzle with the dressing. Buon appetito!
- Preparation time: 30 minutes
- Cooking time: 20 minutes
