'A mix of colors and textures'

  • 2 cups quinoa
  • 4 cups of water
  • Sea salt
  • Fresh strawberries
  • 1 package asparagus
  • 2 carrots
  • 1 cup unsalted walnuts and almonds
  • Dried mango
  • A handful fresh basil leaves
  • Juice & zest from 1 fresh orange
  • 1/2 tsp of honey 
  • Olive oil
  • Salt & pepper


Quinoa salad: Rinse the quinoa before cooking it. Put the rinsed quinoa in a saucepan, add water and salt. ( 2 cups of water for one cup of rinsed quinoa, or 3 cups for 1 cup of dry quinoa). Cover and bring to boil. Simmer for 15-20 minutes, (the water must evaporate). Let it cool. Cut the asparagus, strawberries and carrots in thin slices. Roast the nuts in a saucepan in low heat, stir quite often. Chop the dried mango into small pieces. Once you have all the ingredients ready, combine them in a bowl.

Dressing: mix the juice from a fresh orange, honey, olive oil, salt & pepper by hand. Combine the dressing with the salad using a big spoon. Add some extra olive oil and black pepper to taste.

Decorate the salad with some fresh basil leaves.