Quinoa and Italian red chicory salad
Words and Photography by Sara CastiglioniFood Styling and Recipes by Barbara Coello
150g Italian red chicory
extra virgin olive oil
1 green apple
Fill a pot with 2 parts water to 1 part quinoa and bring to the boil. Place the lid on the pan and boil for 10 minutes.
Stir in 2 spoons of olive oil and allow to cool.
Once cool, place the quinoa in a bowl along with the washed Italian chicory leaves, walnuts and apple slices.
Dress with a vinaigrette made by mixing extra virgin olive oil, salt, pepper, a teaspoon of lemon juice and a teaspoon of balsamic vinegar.