Ingredients
Serves 4
- 2 Tommes Vaudoise, nested
- 150 g quinoa, cooked according to the instructions
- ½ tsp paprika powder
- 2 tablespoons of olive oil
- 125 g cherry tomatoes, quartered
- ½ red pepperoni, gutted, cut into pieces
- 2 young onions, finely chopped
- 1 handful of arugula
- 1 Handful black olives, pitted
- Salt pepper
Preparation
-
Mix in a bowl the cooked quinoa with paprika powder and olive oil, salt and pepper. Add tomatoes, red peppers, onions, rocket and mix gently. Arrange the lettuce on plates. Decorate with olives and Tomme Vaudoise pieces.
Bon
Appétit
Appétit
