Here’s a recipe for a salad with quinoa and summer vegetables. As quick to prepare as rice and pasta! A starter that’s just “so delicious” when enhanced with CAUVIN garlic and parsley olive oil!
Tomatoes stuffed with Petit Épeautre du Velay 10 minutes

Ingredients for 2 persons :

  • 100 g Quinoa Trio
  • 1/2 zucchini, diced
  • 2 handfuls cherry tomatoes
  • 1 bell pepper
  • 100 g de feta
  • 1 tablespoon black olives
  • 1 shallot, chopped
  • For the vinaigrette: mustard, vinegar, olive oil CAUVIN GARLIC & PARSLEY
  • Lemon juice

The Recipe

  • Cook your quinoa in a pan of boiling water. Drain after 10 minutes.
  • Meanwhile, prepare the ingredients for your quinoa salad: peel the zucchini and cut into small cubes, do the same for the bell pepper, halve the cherry tomatoes, crumble the feta and cut the olives into small strips.
  • Add to a bowl with the quinoa. Add the chopped shallot.
  • Prepare your vinaigrette: 1.5 tablespoons mustard, 3 teaspoons vinegar. Mix well. Gradually add 9 teaspoons of CAUVIN Garlic & Parsley Oil, mixing each time.
  • Mix and it’s ready!

The Quinoa Trio

  • A firm yet soft texture
  • 3-grain variety, white, red and black
  • Healthy product, naturally gluten-free
  • Adds a sweet, gourmet taste