Quinoa salad with spring vegetables and Fleur des Sources
Ingredients
-
100g of Fleur des sources
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350g of quinoa
-
1 grapefruit
-
200g of peas
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100g of radish
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4 tablespoons of olive oil
-
A few pieces of chive
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Salt
-
Pepper
Preparation
- Cook the quinoa in a pan of boiling salted water according to packet instructions. Drain and leave to cool.
- In another pan, bring salted water to the boil and cook the peas for 5 minutes.
- Drain and leave to cool.
- Peel the grapefruit and remove the segments by passing the blade of a knife between the white membranes.
- Squeeze 3 tablespoons of grapefruit juice out of the membranes.
- Cut the radishes into slices and the cheese into cubes.
- Combine the ingredients in a bowl. Season with oil and grapefruit juice.
- Season with salt and pepper and finish with the chopped chives.
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