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Quinoa salad with topinambur, hazelnuts and dried tomatoes

ingredients

servings

2

Extra virgin olive oil

to taste

Iodized salt

to taste

Lettuce or salad

50 grams

Hazelnuts

30 grams

Jerusalem artichokes

250 grams

Dried tomatoes, in oil

60 grams

Quinoa

100 grams

first courses from Italy

Quinoa salad with topinambur, hazelnuts and dried tomatoes

Quinoa salad with topinambur, hazelnuts and dried tomatoes

vegan with nuts source of C vitamins high in potassium high in magnesium high in phosphorus with good fats

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quinoa salad with topinambur, hazelnuts and dried tomatoes

The topinambur is simple to cook and versatile as a potato, but is more nutritious, sweet and tasty

Quinoa salad with topinambur, hazelnuts and dried tomatoes step 1

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

Quinoa salad with topinambur, hazelnuts and dried tomatoes step 2

step 2

Bake at 180 ° C for 20 minutes (they must become soft and golden).

Quinoa salad with topinambur, hazelnuts and dried tomatoes step 3

step 3

Rinse the quinoa and cook in boiling salted water for 15 minutes. Drain and cool.

Quinoa salad with topinambur, hazelnuts and dried tomatoes step 4

step 4

Roast the hazelnuts and chop them roughly. Drain the dried tomatoes, dry them with absorbent paper and cut them into strips.

Quinoa salad with topinambur, hazelnuts and dried tomatoes step 5

step 5

Place quinoa on a plate, add salad to taste and complete with roasted topinambur, dried tomatoes and hazelnuts.

Quinoa salad with topinambur, hazelnuts and dried tomatoes step 6

step 6

For pleasure, sprinkle with balsamic vinegar or an extra virgin olive oil.

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