Ingredients
Base recipe = 1 serving.
- 57 g cooked quinoa (optionally in Carta Fata)
- Assorted baby heirloom tomatoes, halved
- 80 g Persian baby cucumber, sliced
- Red onion, thinly shaved
- 40 g celery stalk, finely chopped
- Fresh basil leaves, torn
- 15 g red wine vinegar
- 13.5 g extra-virgin olive oil (D.O.P.)
- Sea salt & freshly cracked black pepper
Vegan
Gluten-Free
Low-Fat*
Preparation
- In a mixing bowl, combine cooked quinoa, baby heirloom tomatoes, sliced Persian cucumber, and shaved red onion.
- Add finely chopped celery and torn basil.
- Season with sea salt and cracked black pepper; dress with red wine vinegar and extra-virgin olive oil.
- Gently toss to combine and plate in the center of a salad plate.
| Calories | ~210 kcal |
| Fat | ~11 g |
| Carbohydrates | ~22 g |
| Fiber | ~4 g |
| Protein | ~6 g |
