About the Recipe
For me this vibrant dish is perfect for summer climates, we serve it cold and cool. Perfect to accompany white meats or fish, it gives us a source of vitamins and natural fats perfect for those looking for a light and nutritious companion. The unpredictable textures in each bite will surprise you
Ingredients
200gr quinoa
A handful of scalded spinach
30gr pistachios
20gr dried rasperries
30gr Toasted chickpeas
10gr sultanas
20gr pine nuts
A tablespoon of toasted coriander seeds
A tablespoon of Harissa powder
Salt and pepper to taste
A tablespoon of extra virgin olive oil
Juice of half a lemon
Fresh Parsley and cilantro
Preparation
Step 1
Boil the quinoa in previously salted water until it is cooked and drain, reserve and wait for it to cool down
Step 2
Once cold, mix with the spinach, seeds and dried fruits, stir well until properly integrated.
Step 3
Mix in a ton, the juice of half a lemon, olive oil, salt, pepper, harissa and toasted coriander seeds and ground in a mortar to create the dressing. Integrate into the salad and stir until everything is covered. Por ultimo corta finamente con el cuchillo el perejil y cilantro para agregar como toque final.
Step 4
Serve as an accompaniment to your selected protein, perfect accompaniment to fish or white meats.