Quinoa salad with peaches and almond

Method

Prepare the quinoa according to the direction on the package. As soon as the water begins to boil, add salt. Meanwhile prepared the dressing. Add all the dressing ingredients into a glass with a watertight lid and shake well until a creamy consistency is reached. Add all the herbs, spring onions, and peaches to the cooked and slightly cooled quinoa and mix well. To plate the quinoa salad, top with the almonds and pumpkin seeds and pour the dressing over everything. Serve slightly warm and add salt as needed.

Ingredients

For 2 servings

• 300 g Rapunzel Quinoa white
• Pinch Rapunzel Atlantic sea salt fine
• 5 spring onions, chopped
• 2-3 peaches, sliced
• 2 chicory, sliced
• 70 g Rapunzel Almonds roasted, Europe
• 50 g Rapunzel Pumpkin kernels roasted
• 1 Handful fresh coriander, chopped
• 1 Handful fresh basil, chopped
• 1 Handful fresh mint, chopped

For Dressing:

• 1 tsp garlic paste
• 7 tbs Rapunzel Olive oil Sicilia DOP, extra virgin
• 2 tbs Rapunzel Maple syrup
• 5 tbs Rapunzel White wine vinegar
• 1 tsp Rapunzel Atlantic sea salt fine

Pepper to taste