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Mediterranean salad
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Quinoa mix300 g
- Cooked Green Beans400 g
- Cherry tomato200 g
- Pomegranate2 unit(s)
- Baby spinach leaf400 g
- feta cheese200 g
- Cucumber2 unit(s)
- Honey100 ml
- Olive oil100 ml
- Lemon2 unit(s)
- Boiled corn3 unit(s)
- Black pepper1 teaspoon
- Salt1 tablespoon
- Mustard2 tablespoon
- Clean the salad ingredients
- Put the quinoa to cook with two fingers of water above the height of it in medium fire
- Remove the core from the cucumbers
- Cut the cucumbers in brunoise and the tomatoes into 4 parts
- Heat a frying pan with a drizzle of olive oil
- Remove the cooked corn from the cob with a knife and throw it in a very hot frying pan to brown it.
- Salt the quinoa and remove from the heat when it is almost open, be careful not to overdo it.
- Make a sauce with olive oil, honey, mustard, lemon, black pepper and salt
- ✨ Homogenize the sauce by throwing the olive oil thread stirring with a fouet at the same time
- Take a large bowl and mix all the ingredients, stir slowly
- Finish with the feta, roughly chopped by hand.
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