Quinoa is an increasingly popular ingredient in the cuisine of Italian families. A raw material that, in addition to being versatile and nutritious, rich in vitamins and proteins, combines perfectly with seasonal vegetables and Amica Natura soy meatballs.
250 g quinoa bio
a dozen of cherry tomatoes
100 g Taggiasca olives
a few leaves of fresh basil
extra-virgin olive oil
salt and black pepper
coriander and chilli pepper to taste
a pack of Amica Natura soy meatballs
How to prepare quinoa
Rinse the quinoa well to remove the bitter taste, let it pass under the water several times until the water becomes clear. After washing and dabbing, take a pot and lay the quinoa, covered with water. Cook until all the water is absorbed to complete.
Let the quinoa cool. Meanwhile, prepare the vegetables. Peel the cucumbers and cut into cubes, the same with the tomatoes. Put them in a bowl with rinsed capers, taggiasche olives, salt, pepper and oil, lemon juice, to taste coriander and chilli pepper, a few leaves of basil and leave to marinate for about ten minutes.
Sauté the soy meatballs in a pan with oil, as indicated on the package, combined with a sauce to taste and salad quinoa and served on the table.