A salad that is quick to prepare and perfect for summer
- 280g of tricolor quinoa Cerreto
- 2 peaches
- 2 plums
- basil q.s.
- EVO oil q.s.
- salt to taste.
- white pepper Cerreto q.s.
Rinse the quinoa, drain it and pour it into a saucepan adding salt water twice the volume of the quinoa. Cover and cook for about 15 minutes. Wash the peaches and plums, remove the stone and cut the flesh into cubes. Add the quinoa fruit and season with a little EVO oil, salt, basil and white pepper.