Drive away with green broad beans and ricotta
first courses from Italy
Quinoa salad with topinambur, hazelnuts and dried tomatoes
Quinoa salad with topinambur, hazelnuts and dried tomatoes
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The topinambur is simple to cook and versatile as a potato, but is more nutritious, sweet and tasty
preparation
step 1
Peel the balls and cut them into slices of 1 cm. Place them on a baking tray of oven paper, sprinkle them with extra virgin olive oil, season with salt and pepper
step 2
Bake at 180 ° C for 20 minutes (they must become soft and golden).
step 3
Rinse the quinoa and cook in boiling salted water for 15 minutes. Drain and cool.
step 4
Roast the hazelnuts and chop them roughly. Drain the dried tomatoes, dry them with absorbent paper and cut them into strips.
step 5
Place quinoa on a plate, add salad to taste and complete with roasted topinambur, dried tomatoes and hazelnuts.
step 6
For pleasure, sprinkle with balsamic vinegar or an extra virgin olive oil.