2 ounces of cooked quinoa in "Carta Fata"
assorted medley baby heirloom toamtoes
1 each Persian baby cucumber
1 each red organic onion
1 stalk of celery
1 spoon of red wine vinegar
1 spoon of extra virgin olive oil (D.O.P.)
sea salt and fresh cracked black pepper
The Tuscan quinoa salad
In a bowl put the already cooked quinoa in "Carta Fata", add the baby heirloom tomatoes, with the shaved organic red onions and the razor thin sliced baby Persian cucumber, tossed with sea salt and black ground pepper, dressed with red wine vinegar and the extra virgin olive oil.Place the salad mixture in the center of the flat salad plate.